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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 37, 1979 - Issue 3
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Original Articles

Chemical Preservation of Spent Brewer's YeastFootnote1

W. M. IngledewAgricultural Microbiology Section, Dairy and Food Science Department, University of Saskatchewan, Saskatoon, Saskatchewan, CanadaS7N 0W0
&
J. D. BurtonAgricultural Microbiology Section, Dairy and Food Science Department, University of Saskatchewan, Saskatoon, Saskatchewan, CanadaS7N 0W0
Pages 140-144 | Received 31 Mar 1979, Published online: 06 Feb 2018

Citations (7)

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Read on this site (3)

W. M. Ingledew. (2015) Wallowing with the Yeasts Used to Make Alcohol. Journal of the American Society of Brewing Chemists 73:3, pages 209-222.
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W. M. Ingledew & J. Diane Burton. (1981) Samplers for Dip Testing or Swab Testing in Breweries. Journal of the American Society of Brewing Chemists 39:1, pages 39-40.
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J. D. Burton & W. M. (Mike) Ingledew. (1980) Antifoams for Use in Microbial Analysis by Membrane Filtration. Journal of the American Society of Brewing Chemists 38:4, pages 160-161.
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Articles from other publishers (4)

A.N. SHARPE. (2007) MICROBIOLOGICAL ANALYSIS OF FOODS USING METHODS BASED ON MEMBRANE FILTRATION. Journal of Rapid Methods & Automation in Microbiology 3:4, pages 245-266.
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A. N. Sharpe. 1995. Rapid Analysis Techniques in Food Microbiology. Rapid Analysis Techniques in Food Microbiology 29 60 .
W. M. Ingledew & G. A. Jones. (1982) THE FATE OF LIVE BREWERS' YEAST SLURRY IN BOVINE RUMEN FLUID. Journal of the Institute of Brewing 88:1, pages 18-20.
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G. S. MENEGAZZI & W. M. INGLEDEW. (2006) HEAT PROCESSING OF SPENT BREWER'S YEAST. Journal of Food Science 45:2, pages 182-186.
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