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[null,"1.","Record Nr.",null,"UNISA996197308403316"]
[null,null,"Titolo",null,"Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart"]
[null,null,"Pubbl/distr/stampa",null,"Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003"]
[null,null,"ISBN",null,"1-282-35980-0"]
[{"$nulls":4},"9786612359804"]
[{"$nulls":4},"0-470-69604-4"]
[{"$nulls":4},"0-470-69529-3"]
[null,null,"Edizione",null,"[Second edition.]"]
[null,null,"Descrizione fisica",null,"1 online resource (340 p.)"]
[null,null,"Disciplina",null,"663.33"]
[{"$nulls":4},"663/.13"]
[{"$nulls":4},"664/.024"]
[null,null,"Soggetti",null,"Yeast"]
[{"$nulls":4},"Fermentation"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,null,"Sommario/riassunto","Building on the success of the first edition, Brewing Yeast Fermentation Performance, Second edition considers the importance of yeast quality on fermentation performance and the means by which process control may therefore be achieved.   Contributions from leading international brewing technologists from industry, research institutes and academia ensure that the coverage is practically oriented, commercially relevant and academically rigorous. Contents include up-to-date coverage of key aspects of the subject, including molecular innovations, yeast stress responses, wort co"]