The effect of yeast propagation temperature on diacetyl reduction. An in-process study at Spendrups brewery

Examensarbete för masterexamen

Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12380/163053
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Type: Examensarbete för masterexamen
Master Thesis
Title: The effect of yeast propagation temperature on diacetyl reduction. An in-process study at Spendrups brewery
Authors: Martin Marais, Lovisa
Keywords: Kemi;Livsmedelsvetenskap;Chemical Sciences;Food Science
Issue Date: 2010
Publisher: Chalmers tekniska högskola / Institutionen för kemi- och bioteknik
Chalmers University of Technology / Department of Chemical and Biological Engineering
URI: https://hdl.handle.net/20.500.12380/163053
Collection:Examensarbeten för masterexamen // Master Theses



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