The effect of magnesium ions during beer fermentation

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au.identifier.bibno0021-1378
dc.contributor.authorPironcheva, G. L.
dc.contributor.otherAssumption University. Vincent Mary School of Science and Technology
dc.date.accessioned2015-07-03T08:11:12Z
dc.date.available2015-07-03T08:11:12Z
dc.date.issued2000
dc.descriptionIn English ; only abstract in English.
dc.format.mimetypeapplication/pdf
dc.identifier.citationAU Journal of Technology 3, 3 (January 2000), 110
dc.identifier.urihttps://repository.au.edu/handle/6623004553/14751
dc.language.isoeng
dc.publisherAssumption University
dc.rightsThis work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
dc.subjectAU Journal of Technology
dc.subjectAU Journal of Technology -- 2000
dc.subject.otherAssumption University -- Periodicals
dc.subject.otherYeast
dc.subject.otherFermentation
dc.subject.otherBeer -- Microbiology
dc.titleThe effect of magnesium ions during beer fermentationen_US
dc.typeText
mods.genreJournal Article
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AU Journal of Technology: Vol. 3, No. 3 (January 2000)