Logo
 

Abertay Research Collections >
School of Science, Engineering & Technology >
Science Engineering & Technology Collection >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10373/415

View Statistics
Title: Application of novel yeast strains to the Scotch whisky fermentation process
Authors: de Amorim Neto, H. B.
Pearson, S. Y.
Walker, J. W.
Walker, Graeme M.
Brosnan, J. M.
Affiliation: University of Abertay Dundee. School of Contemporary Sciences
Keywords: Liquors
Distilling industries
Issue Date: 2008
Publisher: Nottingham University Press
Type: Conference Paper
Refereed: peer-reviewed
Rights: Published version (c)Nottingham University Press.
Citation: de Amorim Neto, H. B., et al. 2008. Application of novel yeast strains to the Scotch whisky fermentation process. In: J.H. Bryce, J.R. Piggott, and G.G. Stewart, eds. Distilled spirits: production, technology and innovation. Nottingham: Nottingham University Press. 2008, pp.139-143.
URI: http://hdl.handle.net/10373/415
ISBN: 9781904761648
Appears in Collections:Science Engineering & Technology Collection

Files in This Item:

There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

Valid XHTML 1.0! DSpace Software Copyright © 2002-2010  Duraspace - Feedback