| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2078785 | Cerevisia | 2010 | 7 Pages |
Abstract
The presented results of industrial fermentations will illustrate that the use of yeast preoxygenation prior pitching as well as the control of pitching rate are essential prerequisites for consistent and predictable fermentation performances and fermenter occupation time.
Keywords
Related Topics
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Food Science
Authors
Alain Debourg,