The Meura-Delta immobilised Yeast Fermenter for the continuous Production of Beer
págs. 28-32
The Behaviour of immobilized Yeast Cells
págs. 33-38
A new Beer Filtration Process
págs. 39-42
Plasma membrane Activity and the Uptake of Sugar and amino Acids
págs. 43-48
In-Line Instrumentation - the Case for CO~2 Measurement
págs. 49-51
Use of Biocatalysts for the Production of flavour Chemicals
págs. 52-58
Immunochemical Detection of Moulds in Food
págs. 59-61
Control of cheese flavour Development by means of lactic acid Bacteria
págs. 62-64
© 2001-2024 Fundación Dialnet · Todos los derechos reservados
Coordinado por: