Author:
Harold F. V.,Hildebrand R. P.,Morieson A. S.,Murray P. J.
Cited by
16 articles.
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1. DIFFERENCES IN UTILISATION OF THE ESSENTIAL OIL OF HOPS DURING THE PRODUCTION OF DRY-HOPPED AND LATE-HOPPED BEERS;Journal of the Institute of Brewing;1983-03-04
2. Some uses of barley malt;Barley;1978
3. Basic compounds contributing to beer flavour;Journal of the Science of Food and Agriculture;1977-02
4. Trace Flavor Compounds of Beer;Proceedings. Annual meeting - American Society of Brewing Chemists;1971-05
5. Flavor and Microorganisms;Advances in Applied Microbiology;1970