LIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING ARTISANAL PILSNER BEER PRODUCTION

Benedetta Bottari, Giovanni Campari, Monica Gatti
2014 Journal of Microbiology, Biotechnology and Food Sciences  
doi:10.15414/jmbfs.2014.4.2.174-178 fatcat:tokvdhqmszayfctzss6ivrsv3q