標(biāo)題: Titlebook: Brewing Microbiology; F. G. Priest,I. Campbell Book 19992nd edition Aspen Publishers, Inc. 1999 DNA.biotechnology.genetics.microbiology.qu [打印本頁] 作者: 五個 時間: 2025-3-21 16:31
書目名稱Brewing Microbiology影響因子(影響力)
書目名稱Brewing Microbiology影響因子(影響力)學(xué)科排名
書目名稱Brewing Microbiology網(wǎng)絡(luò)公開度
書目名稱Brewing Microbiology網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Brewing Microbiology被引頻次
書目名稱Brewing Microbiology被引頻次學(xué)科排名
書目名稱Brewing Microbiology年度引用
書目名稱Brewing Microbiology年度引用學(xué)科排名
書目名稱Brewing Microbiology讀者反饋
書目名稱Brewing Microbiology讀者反饋學(xué)科排名
作者: BRIBE 時間: 2025-3-21 20:54 作者: 糾纏,纏繞 時間: 2025-3-22 01:23
The microflora of barley and malt,y similar to each other, and to other cereals, generally being dominated by the same limited number of species. It should be said at this juncture, that since Pepper and Kiesling (1963) compiled their list, and even since more recent work cited below has been published, there have been considerable 作者: Working-Memory 時間: 2025-3-22 08:32
Options for Utilization of Waste,y similar to each other, and to other cereals, generally being dominated by the same limited number of species. It should be said at this juncture, that since Pepper and Kiesling (1963) compiled their list, and even since more recent work cited below has been published, there have been considerable 作者: 輕信 時間: 2025-3-22 10:26 作者: 戰(zhàn)役 時間: 2025-3-22 13:09
https://doi.org/10.1007/978-1-60761-259-9and equipment were responsible for the often unpredictable fermentation which took place. More recently, strains have been selected on the basis of their fermentation behaviour and the availability of pure cultures has led to marked improvements in the reproducibility of fermentations and to beer qu作者: Ingrained 時間: 2025-3-22 20:57
Options for Utilization of Waste,ry of the grain. The microflora includes bacteria, actinomycetes, yeasts and filamentous fungi which contaminate and colonize the grain in the field, as well as others, particularly filamentous fungi, which are associated with storage. The filamentous fungi, or moulds, in the first category are usua作者: 使乳化 時間: 2025-3-22 22:11
https://doi.org/10.1007/978-3-319-11788-1 prevalent in breweries and beers at that time with those of today reveals that the range of bacteria encountered is remarkably constant although the names have been changed frequently over the years. Recently, as new processes have been introduced, in particular the packaging of beers with very low作者: 尊嚴(yán) 時間: 2025-3-23 04:09
Uncomon tumours of the nasopharynxntury study. He was called upon to determine why French beer was inferior to German beer. He isolated a number of bacterial contaminants from French beer and malt wort and in 1876 published his famous book ., ., ., . (Studies of Beer, its Diseases and the Causes That Provoke Them. Procedures for Mak作者: 慎重 時間: 2025-3-23 08:54
Cerebellar Glioblastoma multiformeof numerous reviews since their microbiological nature became understood. Wiles (1953), Gilliland (1967, 1971) and Rainbow (1981) have given useful and detailed accounts of the adverse effects of wild yeasts, which have changed little over the years. Ingledew and Casey (1982) provided a comprehensiv作者: Spinous-Process 時間: 2025-3-23 12:53 作者: 馬具 時間: 2025-3-23 14:21
Cerebellar Glioblastoma multiforme classification (Norris, 1980). This definition notes the link between identification and classification, which is the ordering of microorganisms into groups. It is often emphasized that satisfactory schemes for identification can only be based on good classifications (Sneath, 1972), although in ide作者: 相符 時間: 2025-3-23 18:40 作者: Malleable 時間: 2025-3-23 23:10
Michel Bolla,Hendrik van PoppelSystematics includes classification, nomenclature and identification. Routine identification of culture yeasts will be discussed later (Chapter 7); this present chapter is concerned primarily with classification and nomenclature of yeasts, and the general principles of yeast identification.作者: impale 時間: 2025-3-24 04:00
Systematics of yeasts,Systematics includes classification, nomenclature and identification. Routine identification of culture yeasts will be discussed later (Chapter 7); this present chapter is concerned primarily with classification and nomenclature of yeasts, and the general principles of yeast identification.作者: 陪審團(tuán) 時間: 2025-3-24 06:59 作者: fructose 時間: 2025-3-24 11:47
https://doi.org/10.1007/978-1-60761-259-9and equipment were responsible for the often unpredictable fermentation which took place. More recently, strains have been selected on the basis of their fermentation behaviour and the availability of pure cultures has led to marked improvements in the reproducibility of fermentations and to beer quality.作者: discord 時間: 2025-3-24 16:49
https://doi.org/10.1007/978-1-4684-0038-0DNA; biotechnology; genetics; microbiology; quality assurance; yeast作者: interpose 時間: 2025-3-24 19:56
Aspen Publishers, Inc. 1999作者: VOK 時間: 2025-3-25 01:13
http://image.papertrans.cn/b/image/190713.jpg作者: 四溢 時間: 2025-3-25 05:25
The biochemistry and physiology of yeast growth, cells grow. Growing yeast cells increase in volume and mass until they reach a critical size when bud formation is initiated (Pringle and Hartwell, 1981). Once initiated, provided there are sufficient nutrients to support further growth, buds increase in size and eventually separate from the parent作者: 和音 時間: 2025-3-25 08:40 作者: faction 時間: 2025-3-25 13:49
The microflora of barley and malt,ry of the grain. The microflora includes bacteria, actinomycetes, yeasts and filamentous fungi which contaminate and colonize the grain in the field, as well as others, particularly filamentous fungi, which are associated with storage. The filamentous fungi, or moulds, in the first category are usua作者: 高度 時間: 2025-3-25 16:43 作者: ARC 時間: 2025-3-25 20:32 作者: 壯麗的去 時間: 2025-3-26 03:49
Wild yeasts in brewing and distilling,of numerous reviews since their microbiological nature became understood. Wiles (1953), Gilliland (1967, 1971) and Rainbow (1981) have given useful and detailed accounts of the adverse effects of wild yeasts, which have changed little over the years. Ingledew and Casey (1982) provided a comprehensiv作者: 愚笨 時間: 2025-3-26 07:48 作者: curettage 時間: 2025-3-26 08:30
Methods for the rapid identification of microorganisms, classification (Norris, 1980). This definition notes the link between identification and classification, which is the ordering of microorganisms into groups. It is often emphasized that satisfactory schemes for identification can only be based on good classifications (Sneath, 1972), although in ide作者: 諂媚于性 時間: 2025-3-26 16:31 作者: PLAYS 時間: 2025-3-26 19:54
Cerebellar Glioblastoma multiformeation’. In the review of wild yeasts in the earlier edition of this book (Campbell, 1987), it was considered more appropriate to use Gilliland’s (1967) definition ‘yeasts not deliberately used and under full control’, which will be used again to indicate the accidental and haphazard nature of wild yeast infection.作者: fluffy 時間: 2025-3-27 00:17 作者: AORTA 時間: 2025-3-27 05:03
Wild yeasts in brewing and distilling,ation’. In the review of wild yeasts in the earlier edition of this book (Campbell, 1987), it was considered more appropriate to use Gilliland’s (1967) definition ‘yeasts not deliberately used and under full control’, which will be used again to indicate the accidental and haphazard nature of wild yeast infection.作者: Debate 時間: 2025-3-27 08:37
Methods for the rapid identification of microorganisms,ogists to mean the naming of an unknown culture against a developed taxonomic scheme. This activity provides a vital framework that allows microbiologists to recognize when they are working with the same microorganism and is thus fundamental to the pursuit of the science of microbiology.作者: nepotism 時間: 2025-3-27 13:24 作者: CRUC 時間: 2025-3-27 16:56
Uncomon tumours of the nasopharynxeer and malt wort and in 1876 published his famous book ., ., ., . (Studies of Beer, its Diseases and the Causes That Provoke Them. Procedures for Making it Unalterable, with a New Theory of Fermentation). Today, it is generally believed that the presence of bacteria in the beer brewing process is undesirable.作者: Customary 時間: 2025-3-27 21:14 作者: grovel 時間: 2025-3-28 01:16
Uncomon tumours of the nasopharynxizing and non-oxidizing types have been considered at some stage. All systems have some disadvantages, and technology has yet to reach a stage where a universally acceptable product is available. The choice of detergent and disinfectant must be a carefully considered compromise.作者: morale 時間: 2025-3-28 03:47 作者: Hectic 時間: 2025-3-28 10:20 作者: 業(yè)余愛好者 時間: 2025-3-28 13:12 作者: 廣告 時間: 2025-3-28 15:38
Robot-Assisted Radical Prostatectomy, are found in the biochemical reactions of the metabolism of the yeast cells. These reactions are also responsible for the production of the ethanol and carbon dioxide of fermentation as well as for the generation of the many compounds which contribute to the taste and aroma of beer.作者: headlong 時間: 2025-3-28 18:54
The biochemistry and physiology of yeast growth, are found in the biochemical reactions of the metabolism of the yeast cells. These reactions are also responsible for the production of the ethanol and carbon dioxide of fermentation as well as for the generation of the many compounds which contribute to the taste and aroma of beer.作者: evasive 時間: 2025-3-29 00:11 作者: 冰河期 時間: 2025-3-29 03:58 作者: Self-Help-Group 時間: 2025-3-29 08:59
Gram-positive brewery bacteria, oxygen contents, and microbiological techniques have been improved, so ‘new’ contaminants have been isolated from spoiled beers. These include the strictly anaerobic strains of . and . (see Chapter 6) but in general brewers are facing today the same bacterial contaminants as they did last century.作者: 不適 時間: 2025-3-29 13:19
Book 1927 sind. Der Verlag stellt mit diesem Archiv Quellen für die historische wie auch die disziplingeschichtliche Forschung zur Verfügung, die jeweils im historischen Kontext betrachtet werden müssen. Dieser Titel erschien in der Zeit vor 1945 und wird daher in seiner zeittypischen politisch-ideologischen
