Whiskies

Author:

Piggott J. R.,Conner J. M.

Publisher

Springer US

Reference89 articles.

1. AishimaT., Matsushita, K. & Nishikawa, K. (1992). Measurements of brandy ageing using 017NMR and small angle X-ray scattering. In Élaboration et Connaissance des Spiritueax: Recherche de la Qualité, Tradition et Innovation, pp. 473-478. Edited by R. Cantagrel. Paris: Lavoisier-Tec & Doc.

2. Alsaker, J. (1989). By-products. In The Science and Technology of Whiskies, pp. 360-394. Edited by J.R. Piggott, R. Sharp, & R.E.B. Duncan. Harlow, UK: Longman Scientific and Technical.

3. Baldwin, S. & Andreasen, A.A. (1974). Congener development in Bourbon whisky matured at various proofs for twelve years. J AOAC57(4), 940-950.

4. Barbour, E.A. & Priest, F.G. (1988). Some effects of Lactobacillus contamination in Scotch whisky fermentations. J lnst Brew94, 89-92.

5. Bathgate, G.N. & Cook, R. (1989). Malting of barley for Scotch whiskies. In The Science and Technology of Whiskies, pp. 19-63. Edited by J.R. Piggott, R. Sharp & R.E.B. Duncan. Harlow, UK: Longman Scientific and Technical.

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