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Please use this identifier to cite or link to this item: http://hdl.handle.net/10373/1270

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Title: Chapter 16: Selecting new distilling yeasts for improved fermentation and for sustainability
Authors: Walker, Graeme M.
Brosnan, James
Bringhurst, Tom
Jack, Frances
Affiliation: University of Abertay Dundee. School of Contemporary Sciences
Keywords: Yeasts
Fermentation
Issue Date: 2012
Publisher: Nottingham University Press/The Institute of Brewing and Distilling
Type: Book chapter
Refereed: peer-reviewed
Rights: This is the author's final version of this book chapter. Published version (c)Nottingham University Press/The Institute of Brewing and Distilling
Citation: Walker, G., et al. 2012. Chapter 16: Selecting new distilling yeasts for improved fermentation and for sustainability. In: G. Walker, I. Goodall, D. Murray and R. Fotheringham, eds. Distilled Spirits: Science and Sustainability. Nottingham: Nottingham University Press. 2012.
URI: http://hdl.handle.net/10373/1270
ISBN: 9781908062895
Appears in Collections:Science Engineering & Technology Collection

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