The sensitivity of brewing micro-organisms to silver

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The sensitivity of brewing micro-organisms to silver

With respect to microbiological food safety, beer is thought to be very safe. This is due to the inability of pathogenic organisms to survive in the harsh environment that beer presents, due to low pH, alcohol content and hop acids. However, there are some organisms which have adapted to brewery con...

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Bibliographic Details
Main Author:	Strecker, P.G.
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2015
Subjects:	microbiology brewing pathogens spoilage silver nitrate
Online Access:	https://eprints.nottingham.ac.uk/29619/

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