EFFECT OF TEMPERATURE, VARIETY OF JUICE, AND METHOD OF INCREASING SUGAR CONTENT ON MAXIMUM ALCOHOL PRODUCTION BY SACCHAROMYCES ELLIPSOIDEUS
- 1 September 1936
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 1 (5) , 405-411
- https://doi.org/10.1111/j.1365-2621.1936.tb17803.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- SWEET WINES OF HIGH ALCOHOL CONTENT WITHOUT FORTIFICATION3Journal of Industrial & Engineering Chemistry, 1916