Development of a biosensor for on line measurement of diacetyl in beer
The concentration of diacetyl in the fermenting process of beer is important to control as it is both a measure of the quality of the beer and yeast viability. Presently there is no on line method for monitoring diacetyl levels during beer production, which can result in submitting the beer to a...
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| Format: | Others |
| Language: | en |
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McGill University
2002
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=79150 |