| Original language | English |
|---|---|
| Title of host publication | Distilled spirits |
| Subtitle of host publication | tradition and innovation |
| Editors | J.H. Bryce, G.G. Stewart |
| Publisher | Nottingham University Press/The Institute of Brewing and Distilling |
| Pages | 113-119 |
| Number of pages | 7 |
| ISBN (Print) | 1897676395 |
| Publication status | Published - 2004 |
Cite this
Walker, G. M., Smith, G. D., & Hall, N. (2004). The importance of metal ions in ethanolic fermentations. In J. H. Bryce, & G. G. Stewart (Eds.), Distilled spirits: tradition and innovation (pp. 113-119). Nottingham University Press/The Institute of Brewing and Distilling.
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title = "The importance of metal ions in ethanolic fermentations",
author = "Walker, {Graeme M.} and G.D. Smith and N. Hall",
year = "2004",
language = "English",
isbn = "1897676395",
pages = "113--119",
editor = "Bryce, {J.H. } and G.G. Stewart",
booktitle = "Distilled spirits",
publisher = "Nottingham University Press/The Institute of Brewing and Distilling",
}
Walker, GM, Smith, GD & Hall, N 2004, The importance of metal ions in ethanolic fermentations. in JH Bryce & GG Stewart (eds), Distilled spirits: tradition and innovation. Nottingham University Press/The Institute of Brewing and Distilling, pp. 113-119.
The importance of metal ions in ethanolic fermentations. / Walker, Graeme M.; Smith, G.D.; Hall, N.
Distilled spirits: tradition and innovation. ed. / J.H. Bryce; G.G. Stewart. Nottingham University Press/The Institute of Brewing and Distilling, 2004. p. 113-119.Research output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed)
TY - CHAP
T1 - The importance of metal ions in ethanolic fermentations
AU - Walker, Graeme M.
AU - Smith, G.D.
AU - Hall, N.
PY - 2004
Y1 - 2004
M3 - Chapter (peer-reviewed)
SN - 1897676395
SP - 113
EP - 119
BT - Distilled spirits
A2 - Bryce, J.H.
A2 - Stewart, G.G.
PB - Nottingham University Press/The Institute of Brewing and Distilling
ER -
Walker GM, Smith GD, Hall N. The importance of metal ions in ethanolic fermentations. In Bryce JH, Stewart GG, editors, Distilled spirits: tradition and innovation. Nottingham University Press/The Institute of Brewing and Distilling. 2004. p. 113-119