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Proceedings. Annual meeting - American Society of Brewing Chemists Volume 32, 1974 - Issue 2: Proceedings of the Annual Meeting 1974
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Research Papers

The Quantitative Influence of Agitation on Yeast Growth during Fermentation

James F. RiceMiller Brewing Company, Milwaukee, Wisconsin
,
J. Raymond HelbertMiller Brewing Company, Milwaukee, Wisconsin
&
John C. GarverUniversity of Wisconsin, Madison, Wisconsin
Pages 94-96 | Published online: 15 Oct 2018

Citations (7)

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Read on this site (3)

Charles A. Masschelein. (1994) State-of-the-Art and Future Developments in Fermentation. Journal of the American Society of Brewing Chemists 52:1, pages 28-35.
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Chester S. Ho, John F. Shanahan & Duen-Gang Mou. (1986) Carbon Dioxide Transfer in Bioreactors. Critical Reviews in Biotechnology 4:2, pages 185-252.
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James F. Rice, Etzer Chicoye, J. Raymond Helbert & John Garver. (1977) Inhibition of Beer Volatiles Formation by Carbon Dioxide Pressure. Journal of the American Society of Brewing Chemists 35:1, pages 35-40.
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Articles from other publishers (4)

L. Kruger, A. T. W. Pickerell & B. Axcell. (1992) THE SENSITIVITY OF DIFFERENT BREWING YEAST STRAINS TO CARBON DIOXIDE INHIBITION: FERMENTATION AND PRODUCTION OF FLAVOUR-ACTIVE VOLATILE COMPOUNDS. Journal of the Institute of Brewing 98:2, pages 133-138.
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Robert I. Tenney. (2018) Rationale of the Brewery Fermentation. Journal of the American Society of Brewing Chemists 43:2, pages 57-60.
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S. L. Chen & Feliks Gutmanis. (2004) Carbon dioxide inhibition of yeast growth in biomass production. Biotechnology and Bioengineering 18:10, pages 1455-1462.
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Paul R. WittJr.Jr. & Philip Blythe. (2018) Considerations—The Fermentation of High-Gravity Wort. Journal of the American Society of Brewing Chemists 34:1, pages 76-79.
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