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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 44, 1986 - Issue 4
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Original Articles

An Assessment of Yeast Foods and Their Utility in Brewing and EnologyFootnote1

W. M. IngledewFood Biotechnology Group, Applied Microbiology and Food Science and Crop Science Departments, University of Saskatchewan, Saskatoon, CanadaS7N 0 WO
,
F. W. SosulskiFood Biotechnology Group, Applied Microbiology and Food Science and Crop Science Departments, University of Saskatchewan, Saskatoon, CanadaS7N 0 WO
&
C. A. MagnusFood Biotechnology Group, Applied Microbiology and Food Science and Crop Science Departments, University of Saskatchewan, Saskatoon, CanadaS7N 0 WO
Pages 166-170 | Received 21 May 1986, Accepted 01 Aug 1986, Published online: 06 Feb 2018

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