The effect of magnesium ions during beer fermentation

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au.identifier.bibno 0021-1378
dc.contributor.author Pironcheva, G. L.
dc.contributor.other Assumption University. Vincent Mary School of Science and Technology
dc.date.accessioned 2015-07-03T08:11:12Z
dc.date.available 2015-07-03T08:11:12Z
dc.date.issued 2000
dc.description In English ; only abstract in English.
dc.format.mimetype application/pdf
dc.identifier.citation AU Journal of Technology 3, 3 (January 2000), 110
dc.identifier.uri https://repository.au.edu/handle/6623004553/14751
dc.language.iso eng
dc.publisher Assumption University
dc.rights This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
dc.subject AU Journal of Technology
dc.subject AU Journal of Technology -- 2000
dc.subject.other Assumption University -- Periodicals
dc.subject.other Yeast
dc.subject.other Fermentation
dc.subject.other Beer -- Microbiology
dc.title The effect of magnesium ions during beer fermentation en_US
dc.type Text
mods.genre Journal Article
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AU Journal of Technology: Vol. 3, No. 3 (January 2000)