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au.\*:("COOTES RL")

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A FLUORESCENT STAINING TECHNIQUE FOR DETERMINATION OF VIABLE AND NON VIABLE YEASTS AND BACTERIA IN WINERIESCOOTES RL; JOHNSON R.1980; FOOD TECHNOL. AUST.; ISSN 0015-6647; AUS; DA. 1980; VOL. 32; NO 10; PP. 522-524; BIBL. 3 REF.Article

CONTINUOUS PROPAGATION OF YEAST CULTURESCOOTES RL; JOHNSON R.1981; FOOD TECHNOL. AUST.; ISSN 0015-6647; AUS; DA. 1981; VOL. 33; NO 8; PP. 374-377; 3 P.; BIBL. 12 REF.Article

EXPERIMENTAL PRODUCTION OF FORTIFIED SWEET WINE BY SINGLE-STAGE CONTINUOUS FERMENTATION. I: EVALUATION OF FIVE STRAINS OF SACCHAROMYCES CEREVISIAE AND SACCHAROMYCES BAYANUSCOOTES RL; ROGERS PL; LEE TH et al.1979; AMER. J. ENOL. VITICULT.; USA; DA. 1979; VOL. 30; NO 2; PP. 81-87; BIBL. 17 REF.Article

CONTINUOUS WINE FERMENTATION. A REVIEWCOOTES RL; ROGERS PL; LEE TH et al.1980; FOOD TECHNOL. AUSTRAL.; AUS; DA. 1980; VOL. 32; NO 5; PP. 242-248; BIBL. 46 REF.Article

EXPERIMENTAL PRODUCTION OF FORTIFIED SWEET WINE BY SINGLE-STAGE CONTINUOUS FERMENTATION. II: CONTROL PROCEDURES FOR SACCHAROMYCES CEREVISIAECOOTES RL; ROGERS PL; LEE TH et al.1979; AMER. J. ENOL. VITICULT.; USA; DA. 1979; VOL. 30; NO 2; PP. 88-90; BIBL. 4 REF.Article

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