Yeast fermentation performance influenced by magnesium availability

Graeme M. Walker, G. Chandrasena, R. M. Birch, A. I. Maynard

    Research output: Chapter in Book/Report/Conference proceedingConference contribution

    Original languageEnglish
    Title of host publicationProceedings of the Fourth Aviemore Conference on Malting Brewing and Distilling
    EditorsI. Campbell, F.G. Priest
    Place of PublicationLondon
    PublisherInstitute of Brewing and Distilling
    Pages193-197
    Number of pages5
    ISBN (Print)090048909X
    Publication statusPublished - 1995
    EventFourth Aviemore Conference on Malting, Brewing and Distilling - Aviemore Centre, Aviemore, United Kingdom
    Duration: 23 May 199426 May 1994
    Conference number: 4th

    Conference

    ConferenceFourth Aviemore Conference on Malting, Brewing and Distilling
    CountryUnited Kingdom
    CityAviemore
    Period23/05/9426/05/94

    Cite this

    Walker, G. M., Chandrasena, G., Birch, R. M., & Maynard, A. I. (1995). Yeast fermentation performance influenced by magnesium availability. In I. Campbell, & F. G. Priest (Eds.), Proceedings of the Fourth Aviemore Conference on Malting Brewing and Distilling (pp. 193-197). Institute of Brewing and Distilling. https://www.tib.eu/en/search/id/BLCP%3ACN013682311/Yeast-Fermentation-Performance-Influenced-by-Magnesium/