LIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING...

Journal of Microbiology Biotechnology and Food Sciences 2014 / 10 Vol. 4; Iss. 2

LIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING ARTISANAL PILSNER BEER PRODUCTION

Bottari, Benedetta, Campari, Giovanni, Gatti, Monica
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Volume:
4
Language:
english
Journal:
Journal of Microbiology, Biotechnology and Food Sciences
DOI:
10.15414/jmbfs.2014.4.2.174-178
Date:
October, 2014
File:
PDF, 631 KB
english, 2014
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