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Development of the Information Resource for the Release of Organisms into the Environment
Development of the Information Resource for the Release of Organisms into the Environment
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Development of the Information Resource for the Release of Organisms into the Environment

KIRSOP, B. H.

Annals of the New York Academy of Sciences, 1993-12, Vol.700 (1), p.173-176 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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2
THE CONTENT OF SOME ORGANIC ACIDS IN BEER AND OTHER FERMENTED MEDIA
THE CONTENT OF SOME ORGANIC ACIDS IN BEER AND OTHER FERMENTED MEDIA
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THE CONTENT OF SOME ORGANIC ACIDS IN BEER AND OTHER FERMENTED MEDIA

Coote, N. ; Kirsop, B. H.

Journal of the Institute of Brewing, 1974-09, Vol.80 (5), p.474-483 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
control of volatile ester synthesis during the fermentation of wort of high specific gravity
control of volatile ester synthesis during the fermentation of wort of high specific gravity
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control of volatile ester synthesis during the fermentation of wort of high specific gravity

Anderson, R.G ; Kirsop, B.H

Journal of the Institute of Brewing, 1974-01, Vol.80 (1), p.48-55 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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4
THE INFLUENCE OF LIPIDS DERIVED FROM MALT SPENT GRAINS ON YEAST METABOLISM AND FERMENTATION
THE INFLUENCE OF LIPIDS DERIVED FROM MALT SPENT GRAINS ON YEAST METABOLISM AND FERMENTATION
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THE INFLUENCE OF LIPIDS DERIVED FROM MALT SPENT GRAINS ON YEAST METABOLISM AND FERMENTATION

Taylor, G. T. ; Thurston, P. A. ; Kirsop, B. H.

Journal of the Institute of Brewing, 1979-07, Vol.85 (4), p.219-227 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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5
QUANTITATIVE ASPECTS OF THE CONTROL BY OXYGENATION OF ACETATE ESTER CONCENTRATION IN BEER OBTAINED FROM HIGH-GRAVITY WORT
QUANTITATIVE ASPECTS OF THE CONTROL BY OXYGENATION OF ACETATE ESTER CONCENTRATION IN BEER OBTAINED FROM HIGH-GRAVITY WORT
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QUANTITATIVE ASPECTS OF THE CONTROL BY OXYGENATION OF ACETATE ESTER CONCENTRATION IN BEER OBTAINED FROM HIGH-GRAVITY WORT

Anderson, R. G. ; Kirsop, B. H.

Journal of the Institute of Brewing, 1975-07, Vol.81 (4), p.296-301 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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6
SOME EFFECTS OF WORT COMPOSITION ON THE RATE AND EXTENT OF FERMENTATION BY BREWING YEASTS
SOME EFFECTS OF WORT COMPOSITION ON THE RATE AND EXTENT OF FERMENTATION BY BREWING YEASTS
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SOME EFFECTS OF WORT COMPOSITION ON THE RATE AND EXTENT OF FERMENTATION BY BREWING YEASTS

Kirsop, B. H. ; Brown, M. L.

Journal of the Institute of Brewing, 1972-01, Vol.78 (1), p.51-57 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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7
correlation between oxygen requirements and the products of sterol synthesis in strains of Saccharomyces cerevisiae
correlation between oxygen requirements and the products of sterol synthesis in strains of Saccharomyces cerevisiae
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correlation between oxygen requirements and the products of sterol synthesis in strains of Saccharomyces cerevisiae

David, M.H ; Kirsop, B.H

Journal of general microbiology, 1973-08, Vol.77 (2), p.529-531

England

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8
Oxygen in brewery fermentation
Oxygen in brewery fermentation
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Oxygen in brewery fermentation

Kirsop, B.H

Journal of the Institute of Brewing, 1974-01, Vol.80 (3), p.252-259 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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9
OXYGEN AS A REGULATOR OF ESTER ACCUMULATION DURING THE FERMENTATION OF WORT OF HIGH SPECIFIC GRAVITY
OXYGEN AS A REGULATOR OF ESTER ACCUMULATION DURING THE FERMENTATION OF WORT OF HIGH SPECIFIC GRAVITY
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OXYGEN AS A REGULATOR OF ESTER ACCUMULATION DURING THE FERMENTATION OF WORT OF HIGH SPECIFIC GRAVITY

Anderson, R. G. ; Kirsop, B. H.

Journal of the Institute of Brewing, 1975-03, Vol.81 (2), p.111-115 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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10
Factors responsible for the decrease in pH during beer fermentations
Factors responsible for the decrease in pH during beer fermentations
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Factors responsible for the decrease in pH during beer fermentations

Coote, N ; Kirsop, B.H

Journal of the Institute of Brewing, 1976-01, Vol.82 (3), p.149-153 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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