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|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|
|Issue Date: ||2008|
|Publisher: ||Nottingham University Press|
|Type: ||Conference Paper|
|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.|
|Appears in Collections:||Science Engineering & Technology Collection|
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