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Kvasny Prum. 1982; 28(4): 75-77 | DOI: 10.18832/kp1982016
The article informs about present trends in the methods which enables to achieve an increase efficiency of beer fermentation and shows further possibilities of a technical-technological control of yeast metabolism with respect to keep a constant characteristics of the beer produced. Further information in details can be found in the original references mentioned.
(In Czech, English summary only)
Published: April 1, 1982