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The changing face of microbial quality control practices in..:
Turvey, M. E.
;
Weiland, F.
;
Keller, E. J.
.
Journal of the Institute of Brewing. 123 (2017) 3 - p. 373-387 , 2017
Link:
https://doi.org/10.1002/jib.428
RT Journal T1 <Title>The changing face of microbial quality control practices in the brewing industry: Introducing mass spectrometry proteomic fingerprinting for microbial identification</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jib.428&Exemplar=1&LAN=DE A1 Turvey, M. E. A1 Weiland, F. A1 Keller, E. J. A1 Hoffmann, P. PB The Institute of Brewing & Distilling YR 2017 SN 0046-9750 JF Journal of the Institute of Brewing VO 123 IS 3 SP 373 OP 387 LK http://dx.doi.org/https://doi.org/10.1002/jib.428 DO https://doi.org/10.1002/jib.428 SF ELIB - SuUB Bremen
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