Fermentation Organisms: A Laboratory Handbook |
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Fermentation Organisms: A Laboratory Handbook (Classic Reprint) Alb Klocker No preview available - 2017 |
Common terms and phrases
according acid added addition alcohol allowed amount analysis apparatus appearance bacteria become beer bottom brewery budding Carlsberg carried cause cent chamber closed colonies conidiophores connected consists containing counting course cover glass cultivated described dilution drop employed experiments fermentation filter fitted flame flask formation forms four fungi further gelatine germs given gives growth gypsum block hand Hansen important increase infection laboratory latter layer liquid means medium mentioned method microscope mixture mycelium necessary nutrient object observed obtained occurs opening ordinary organisms passed Pasteur Pastorianus plate practice preparation present produced pure culture quantity regard remain result rubber Sacch saccharomycetes saccharose sample seeding seen shape side solution sometimes species spores sterile sterilised sugar surface taken takes place temperature tion tube usually various vessel wild yeast wine wort yeast cells
Bibliographic information
| Title | Fermentation Organisms: A Laboratory Handbook |
| Author | Albert Klocker |
| Translated by | James Hill Millar, G. E. Allan |
| Publisher | Longmans, Green, and Company, 1903 |
| Original from | the University of Michigan |
| Digitized | Aug 31, 2012 |
| Length | 392 pages |
| Export Citation | BiBTeX EndNote RefMan |