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Campbell, I. 2003. Microbiological aspects of brewing, p. 1-17. In F.G. Priest and I. Campbell (ed.), Brewing Microbiology, 3rd Edition, Kluwer Academic/Plenum Publishers. New York.

De Keukeleire, D., 2000. Fundamentals of beer and hop chemistry. Química Nova 23:108-112.

Dufour,J.-P., K.Verstrepen, and G. Derdelinckx. 2003. Brewing yeasts, p. 347-388.InT. Boekhout and V Robert (ed.), Yeasts in Food.Woodhead Publishing Limited, Cambridge, England and CRC Press, Boca Raton, Florida.

Flannigan, B. 2003. The microbiota of barley and malt, p. 113-180. In F.G. Priest, and I. Campbell (ed.), Brewing Microbiology. 3rd Edition, Kluwer Academic/Plenum Publishers. New York.

Goldammer, T. 1999. The Brewers' Handbook. KVP Publishers, Clifton,Virginia.

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Van Vuuren, H.J.J., and F.G. Priest. 2003. Gram-negative brewery bacteria, p. 219-245. In F.G. Priest, and I. Campbell (ed.), Brewing Microbiology. 3rd Edition, Kluwer Academic/Plenum Publishers. New York.

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