THE EFFECT OF WORT pH ON COPPER FINING PERFORMANCE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1995.tb00860.x/fullpdf
Reference23 articles.
1. The effect of heat processing on the structure and rheological properties of carrageenan gels
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3. Dale , C. J. Ph.D. Thesis University of Birmingham 1989
4. RAPID METHODS FOR DETERMINING THE HIGH MOLECULAR WEIGHT POLYPEPTIDE COMPONENTS OF BEER
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