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ESTERASES OF BAKER'S YEAST. II: SUBSTRATE SPECIFICITIES TOWARDS ESTERS FORMED DURING SUGAR FERMENTATIONS = LES ESTERASES DE LA LEVURE DE BOULANGERIE. II. SPECIFICITES DE SUBSTRAT VIS-A-VIS D'ESTERS FORMES AU COURS DE LA FERMENTATION DES SUCRESPARKKINEN E; SUOMALAINEN H.1982; J. INST. BREW.; ISSN 0368-2587; GBR; DA. 1982; VOL. 88; NO 1; PP. 34-38; BIBL. 16 REF.Article

URSPRUNG DES AROMAS IN ALKOHOLISCHEN GETRAENKEN = ORIGINE DE L'AROME DES BOISSONS ALCOOLISEESSUOMALAINEN H; LEHTONEN.1980; NAHRUNG; ISSN 0027-769X; DDR; DA. 1980; VOL. 24; NO 1; PP. 49-61; ABS. ENG/RUS; BIBL. 37 REF.Conference Paper

EFFECT OF STORAGE ON THE NUCLEIC ACID COMPOSITION OF BAKER'S YEAST.PARKKINEN E; OURA E; SUOMALAINEN H et al.1974; J. INST. BREW.; G.B.; DA. 1974; VOL. 80; NO 3; PP. 271-277; BIBL. 28REF.Article

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Aroma of beer, wine and distilled alcoholic beverages = Arôme de la bière, du vin et des boissons alcoolisées distilléesNYKANEN, L; SUOMALAINEN, H.1983, 423 p., isbn 90-277-1553-XBook

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