Abstract
Not only are there microbiological aspects of brewing, one could argue that the science of microbiology developed from brewing. Louis Pasteur’s assistance with a problem of beer spoilage was an important stage in the development of modern microbiology.
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© 2003 Kluwer Academic/Plenum Publishers, New York.
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Campbell, I. (2003). Microbiological aspects of brewing. In: Priest, F.G., Campbell, I. (eds) Brewing Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9250-5_1
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DOI: https://doi.org/10.1007/978-1-4419-9250-5_1
Publisher Name: Springer, Boston, MA
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