航天飞机
发表于 2025-3-21 18:10:12
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蚊子
发表于 2025-3-21 21:41:56
ntral role in the development of modern microbiology. An important advance was Hansen‘s development of pure culture yeasts for brewery fermentations and the recognition of different species of brewing and wild yeasts. The discovery by Winge of the life cycles of yeasts and the possibilities of hybri
职业
发表于 2025-3-22 03:05:22
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犬儒主义者
发表于 2025-3-22 07:05:36
https://doi.org/10.1007/978-3-8350-9350-8e and inconsistency in product quality. In the brewing industry, the last decade or more has witnessed the development of a plethora of novel or improved methods for the detection of microorganisms. The reasons for this include:
投票
发表于 2025-3-22 10:26:47
https://doi.org/10.1007/978-3-8350-9350-8izing and non-oxidizing types have been considered at some stage. All systems have some disadvantages, and technology has yet to reach a stage where a universally acceptable product is available. The choice of detergent and disinfectant must be a carefully considered compromise.
cardiovascular
发表于 2025-3-22 15:04:28
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后天习得
发表于 2025-3-22 20:58:16
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bioavailability
发表于 2025-3-22 23:49:57
Cleaning and disinfection in the brewing industry,izing and non-oxidizing types have been considered at some stage. All systems have some disadvantages, and technology has yet to reach a stage where a universally acceptable product is available. The choice of detergent and disinfectant must be a carefully considered compromise.
MAIM
发表于 2025-3-23 01:37:44
https://doi.org/10.1007/978-3-8350-9350-8tion’. In the review of wild yeasts in the earlier edition of this book (Campbell, 1987), it was considered more appropriate to use Gilliland’s (1967) definition ’yeasts not deliberately used and under full control’, which will be used again to indicate the accidental and haphazard nature of wild yeast infection.
DIKE
发表于 2025-3-23 07:39:18
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