SENSORY MAPPING OF BEERS ON SALE IN THE ITALIAN MARKET

Author:

DONADINI G.,FUMI M.D.

Publisher

Wiley

Subject

Sensory Systems,Food Science

Reference109 articles.

1. ALLAMANI, A. , CIPRIANI, F. and PRINA, F. 2006. I cambiamenti nei consumi di bevande alcoliche in Italia. Uno Studio esplorativo sul decremento dei consumi negli anni 1970-2000. pp. 304. http://e-ms.cilea.it/archive/00000783/ (accessed October, 2008).

2. Analysis of free fatty acids, fusel alcohols and esters in beer: An alternative to cs2 extraction;ALVAREZ;J. Am. Soc. Brew. Chem.,1994

3. Dimethyl sulphide as a feature of lager flavour;ANDERSON;J. Inst. Brew.,1975

4. Flavour stability of pilsner beer;ANGELINO;Proc. Congr. Eur. Brew. Conv.,1999

5. ASSOBIRRA 2007. Annual Report for the year 2007. http://www.assobirra.it/press/wp-content/assobirra2007-completo.pdf (accessed November, 2008).

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