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Publications by David KIJ
Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)
Kvasny Prumysl
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Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts
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Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces Cerevisiae Brewing Yeasts
Frontiers in Microbiology
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New Genome Assemblies Reveal Patterns of Domestication and Adaptation Across Brettanomyces (Dekkera) Species
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JOURNAL OF THE BREWING SOCIETY OF JAPAN
Brewing Industry in Japan.
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Paletisation in Brewing Industry.
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Mutants in the Biosynthesis of Isoleucine in a Non-Mating, Non-Sporulating Brewing Strain of Saccharomyces Carlsbergensis
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Evaluation of Saccharomyces Cerevisiae Strains Isolated From Non-Brewing Environments in Beer Production
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