Selection of beer-spoilage lactic acid bacteria and induction of their ability to grow in beer
Open Access
- 1 January 1992
- journal article
- Published by Wiley in Letters in Applied Microbiology
- Vol. 14 (1) , 13-16
- https://doi.org/10.1111/j.1472-765x.1992.tb00636.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- THE SIGNIFICANCE OF THE USE OF HOPS IN REGARD TO THE BIOLOGICAL STABILITY OF BEER. II. THE DEVELOPMENT OF RESISTANCE TO HOP RESINS BY STRAINS OF LACTOBACILLIJournal of the Institute of Brewing, 1964