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Influence of yeast and nutrients on the quality of apricot brandy
(Srpsko hemijsko društvo, Beograd, 2014)
Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot ...