The Use of Non-Saccharomyces Yeast and Enzymes in Beer Production
Authors
Monika Cioch-Skoneczny
Department of Fermentation Technology and Microbiology, University of Agriculture, Kraków, Poland
Krystian Klimczak
Department of Fermentation Technology and Microbiology, University of Agriculture, Kraków, Poland
Paweł Satora
Department of Fermentation Technology and Microbiology, University of Agriculture, Kraków, Poland
Szymon Skoneczny
Department of Chemical and Process Engineering, Cracow University of Technology, Kraków, Poland
Marek Zdaniewicz
Department of Fermentation Technology and Microbiology, University of Agriculture, Kraków, Poland
Aneta Pater
Department of Fermentation Technology and Microbiology, University of Agriculture, Kraków, Poland
Language: English
Page range: 223 - 246
Submitted on: Jul 16, 2020
Accepted on: Oct 20, 2020
Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2020 Monika Cioch-Skoneczny, Krystian Klimczak, Paweł Satora, Szymon Skoneczny, Marek Zdaniewicz, Aneta Pater, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.