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Publications by Jana KOPECKÁ
Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)
Kvasny Prumysl
Factors Influencing the Production of Sensory Active Substances in Brewer's and Wine Yeast
Kvasny Prumysl
Related publications
Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts
Fermentation
Biochemistry
Plant Science
Genetics
Food Science
Molecular Biology
Saccharomyces and Non-Saccharomyces Starter Yeasts
Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces Cerevisiae Brewing Yeasts
Frontiers in Microbiology
Microbiology
New Genome Assemblies Reveal Patterns of Domestication and Adaptation Across Brettanomyces (Dekkera) Species
Dovelopment of Molecular Breeding in Brewing Yeasts
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Brewing Industry in Japan.
Kvasny Prumysl
Paletisation in Brewing Industry.
Kvasny Prumysl
Mutants in the Biosynthesis of Isoleucine in a Non-Mating, Non-Sporulating Brewing Strain of Saccharomyces Carlsbergensis
Carlsberg Research Communications
Evaluation of Saccharomyces Cerevisiae Strains Isolated From Non-Brewing Environments in Beer Production
Journal of the Institute of Brewing
Food Science
