THE INFLUENCE OF MICROORGANISMS ON BEER QUALITY
The paper investigated the influence of microorganisms on the quality of Oettinger and Timișoreana beer, in the context of improving the manufacturing methodology of the finished product. Two types of yeast were used for fermentation: Oettinger and SAB-5. At the end of the fermentation process, the...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Technical University of Moldova
2022-06-01
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| Col·lecció: | Journal of Engineering Science (Chişinău) |
| Matèries: | |
| Accés en línia: | https://jes.utm.md/wp-content/uploads/sites/20/2022/06/JES-2-2022_161-171.pdf |
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