Directed Hereditary Changes of Fermentative Properties of Yeast by a Specific Substrate
Novartis Foundation symposium1957pp. 102–140
Abstract
This chapter contains section titled: Adaptation of Saccharomyces Globosus to Fermentation of Sucrose Adaptation of Saccharomyces Globosus to Fermentation of Maltose Adaptation of S. Paradoxus to Fermentation of Maltose and Simple Dextrins of Malt-Wort Inheritance of Fermentative Properties Developed by Yeasts as a Result of Directed Changes Discussion Conclusion References Discussion
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