Yeast physiology and flavour formation during production of alcohol-free beer
By: Martijn van Iersel
Contributors: Wageningen Universiteit
Publisher: [s.n.]
Published: 1999
Place of publication: Wageningen
Language: eng
Number of pages: 105
Notes: "Stellingen" inserted.

Vita.

Thesis (doctoral)--Wageningen Universiteit, 1999.

Includes bibliographical references.

Summary in Dutch.