van Wyk, Sanelle <br/><br/>
Impedance technology reduces the enumeration time of Brettanomyces yeast during beer fermentation.  [electronic resource] 

 -  Biotechnology journal  Dec 2016 
 - 1667-1672 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1860-7314 
<br/><br/><label>Standard No.: </label>10.1002/biot.201600497  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Beer--microbiology<br/>Brettanomyces--growth & development<br/>Calibration<br/>Electric Impedance<br/>Fermentation<br/>Food Microbiology--methods