title: The impedimetric technique for quality and hygiene control in the brewery.
authors.affiliation: Hogeschool Gent, Department Industrial Sciences, Voskenslaan 270, B-9000 Gent, Belgium.
authors.forename: A
authors.initials: A
authors.lastname: Van Landschoot
authors.forename: D
authors.initials: D
authors.lastname: Vanderputten
authors.forename: K
authors.initials: K
authors.lastname: Vlaemynck
authors.forename: J
authors.initials: J
authors.lastname: Mergaert
authors.forename: J
authors.initials: J
authors.lastname: Swings
authors.forename: L
authors.initials: L
authors.lastname: De Vuyst
mesh_terms: D001419:Bacteria / Q000302:isolation & purification*; D001515:Beer / Q000032:analysis / Q000382:microbiology* / Q000592:standards*; D003257:Consumer Product Safety; D003470:Culture Media; D017097:Electric Impedance; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D006920:Hygiene; D008828:Microbiological Techniques / Q000379:methods; D011786:Quality Control; D013696:Temperature; D013997:Time Factors
chemical_list: D003470:Culture Media