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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 36, 1978 - Issue 4
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Original Articles

Application of Yeast Genetics within the Brewing Industry. A ReviewFootnote1

G. G. StewartLabatt Breweries of Canada Ltd., London, Ontario, Canada
Pages 175-185 | Received 15 May 1978, Published online: 06 Feb 2018

Citations (5)

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Read on this site (3)

Graham G. Stewart. (2015) Seduced by Yeast. Journal of the American Society of Brewing Chemists 73:1, pages 1-21.
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Sergio L. Alves-Jr, Ricardo A. Herberts, Claudia Hollatz, Luiz C. Miletti & Boris U. Stambuk. (2007) Maltose and Maltotriose Active Transport and Fermentation by Saccharomyces Cerevisiaes. Journal of the American Society of Brewing Chemists 65:2, pages 99-104.
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Ronald E. Subden. (1987) Current Developments in Wine Yeasts. Critical Reviews in Biotechnology 5:1, pages 49-65.
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Articles from other publishers (2)

R. S. Tubb. (1979) APPLYING YEAST GENETICS IN BREWING. A CURRENT ASSESSMENT. Journal of the Institute of Brewing 85:5, pages 286-289.
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Bjørn Eggert Christensen. (1979) Somatic hybridization in saccharomyces cerevisiae: Analysis of products of protoplast fusion. Carlsberg Research Communications 44:4, pages 225-233.
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