Titlebook: Brewing Microbiology; F. G. Priest,I. Campbell Book 19961st edition Springer Science+Business Media Dordrecht 1996 DNA.Fermentation.bacter

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書目名稱Brewing Microbiology影響因子(影響力)




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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




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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

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ntral role in the development of modern microbiology. An important advance was Hansen‘s development of pure culture yeasts for brewery fermentations and the recognition of different species of brewing and wild yeasts. The discovery by Winge of the life cycles of yeasts and the possibilities of hybri

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https://doi.org/10.1007/978-3-8350-9350-8e and inconsistency in product quality. In the brewing industry, the last decade or more has witnessed the development of a plethora of novel or improved methods for the detection of microorganisms. The reasons for this include:

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https://doi.org/10.1007/978-3-8350-9350-8izing 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.

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bioavailability

Cleaning and disinfection in the brewing industry,izing 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.

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https://doi.org/10.1007/978-3-8350-9350-8tion’. 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.

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