Pascal and Francis Bibliographic Databases

Help

Permanent link : http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=PASCAL7534019010

Export

Selection :

FORMATION AND REMOVAL OF ACETOIN DURING YEAST FERMENTATION

Other title
FORMATION ET DISPARITION DE L'ACETOINE PENDANT LA FERMENTATION PAR LA LEVURE (fr)
Author
HAUKELI AD; LIE S
BREV. IND. RES. LAB., OSLO, NORWAY
Source
J. INST. BREW.; G.B.; DA. 1975; VOL. 81; NO 1; PP. 58-64; BIBL. 48REF.
Document type
Article
Language
English
Keyword (fr)
ACETOINE BIERE TECHNOLOGIE FERMENTATION LEVURE BRASSERIE ALIMENT BIERE MOUT BIOCHIMIE AROME COMPOSE VOLATIL MICROBIOLOGIE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
MICROBIOLOGY FOOD SCIENCES
Keyword (es)
MICROBIOLOGIA TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Pascal
002 Biological and medical sciences / 002B Medical sciences / 002B05 Infectious diseases

Discipline
Agrifood industries Infectious pathology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL7534019010

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

Searching the Web