Wort maltose content: its effect on volatile production and fermentation performance by Saccharomyces cerevisiae and applications in high gravity brewing
| dc.contributor.author | Younis, Omar Stephan | en |
| dc.date.accessioned | 2008-10-22T14:31:22Z | |
| dc.date.available | 2008-10-22T14:31:22Z | |
| dc.date.issued | 2001 | en |
| dc.identifier.other | DXN051875 | en |
| dc.identifier.uri | http://hdl.handle.net/10399/482 | |
| dc.format.medium | Not currently available online. A paper copy may be available – please contact the Library for help. | en |
| dc.language.iso | en | |
| dc.publisher | Heriot-Watt University | en |
| dc.publisher | Biological Sciences | en |
| dc.rights | All items in ROS are protected by the Creative Commons copyright license (http://creativecommons.org/licenses/by-nc-nd/2.5/scotland/), with all rights reserved. | en |
| dc.title | Wort maltose content: its effect on volatile production and fermentation performance by Saccharomyces cerevisiae and applications in high gravity brewing | en |
| dc.type | thesis | en |
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