Titlebook: Brewing Microbiology; F. G. Priest,I. Campbell Book 19992nd edition Aspen Publishers, Inc. 1999 DNA.biotechnology.genetics.microbiology.qu

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書目名稱Brewing Microbiology影響因子(影響力)




書目名稱Brewing Microbiology影響因子(影響力)學(xué)科排名




書目名稱Brewing Microbiology網(wǎng)絡(luò)公開度




書目名稱Brewing Microbiology網(wǎng)絡(luò)公開度學(xué)科排名




書目名稱Brewing Microbiology被引頻次




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書目名稱Brewing Microbiology年度引用




書目名稱Brewing Microbiology年度引用學(xué)科排名




書目名稱Brewing Microbiology讀者反饋




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BRIBE

糾纏,纏繞

The microflora of barley and malt,y similar to each other, and to other cereals, generally being dominated by the same limited number of species. It should be said at this juncture, that since Pepper and Kiesling (1963) compiled their list, and even since more recent work cited below has been published, there have been considerable

Working-Memory

Options for Utilization of Waste,y similar to each other, and to other cereals, generally being dominated by the same limited number of species. It should be said at this juncture, that since Pepper and Kiesling (1963) compiled their list, and even since more recent work cited below has been published, there have been considerable

輕信

戰(zhàn)役

https://doi.org/10.1007/978-1-60761-259-9and equipment were responsible for the often unpredictable fermentation which took place. More recently, strains have been selected on the basis of their fermentation behaviour and the availability of pure cultures has led to marked improvements in the reproducibility of fermentations and to beer qu

Ingrained

Options for Utilization of Waste,ry of the grain. The microflora includes bacteria, actinomycetes, yeasts and filamentous fungi which contaminate and colonize the grain in the field, as well as others, particularly filamentous fungi, which are associated with storage. The filamentous fungi, or moulds, in the first category are usua

使乳化

https://doi.org/10.1007/978-3-319-11788-1 prevalent in breweries and beers at that time with those of today reveals that the range of bacteria encountered is remarkably constant although the names have been changed frequently over the years. Recently, as new processes have been introduced, in particular the packaging of beers with very low

尊嚴(yán)

Uncomon tumours of the nasopharynxntury study. He was called upon to determine why French beer was inferior to German beer. He isolated a number of bacterial contaminants from French beer and malt wort and in 1876 published his famous book ., ., ., . (Studies of Beer, its Diseases and the Causes That Provoke Them. Procedures for Mak

慎重

Cerebellar Glioblastoma multiformeof numerous reviews since their microbiological nature became understood. Wiles (1953), Gilliland (1967, 1971) and Rainbow (1981) have given useful and detailed accounts of the adverse effects of wild yeasts, which have changed little over the years. Ingledew and Casey (1982) provided a comprehensiv