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Bière --- Beers --- Boisson non alcoolisée --- Soft drinks --- Saccharomyces cerevisiae --- Levure --- Yeasts --- Technique de culture --- Culture techniques --- Flaveur --- Flavour --- Immobilisation --- Immobilization --- 663.12 --- 541.69 --- 663.471 --- Yeasts in general. Brewing yeast. Ascending and descending yeasts --- Relation of chemical structure to physiological properties. Taste. Smell. Toxicity --- English beers. Stout. Porter. Brown ale. Light ale. Pale ale. Bitter --- Theses --- 663.471 English beers. Stout. Porter. Brown ale. Light ale. Pale ale. Bitter --- 541.69 Relation of chemical structure to physiological properties. Taste. Smell. Toxicity --- 663.12 Yeasts in general. Brewing yeast. Ascending and descending yeasts
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