Kvasny Prum. 1955; 1(5): 100-101 | DOI: 10.18832/kp1955024

Half-continuous method for the production of baker's yeast.Peer-reviewed article

V. STUCHLÍK

The author reports on the half-continuous production of baker's yeast in the yeast factory at Trenčín. He introduces the most essential characters of the half-continuous production and draws attention to various working difficulties.
(In Slovak, English summary only).

Keywords: half-continuous method, baker's yeast

Published: May 1, 1955