Note on the Preparation of Yeast-jice by Buchner's Method

1 January 1927

journal article
research article
Published by Portland Press Ltd. in Biochemical Journal

Vol. 21 (1) , 196-197
https://doi.org/10.1042/bj0210196

Abstract

[long dash]In preparing yeast-juice by the grinding method from English top-yeast it is usually advantageous to preserve the ground mass for 2 hrs. at air temp. before pressing out the juice.

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