THE CONTENT OF SOME ORGANIC ACIDS IN BEER AND OTHER FERMENTED MEDIA
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1974.tb06797.x/fullpdf
Reference25 articles.
1. RAPID BEER PRODUCTION AND CONDITIONING USING A PLUG FERMENTOR
2. PRODUCTION OF YEAST MASS DURING FERMENTATION OF WORT BY BREWERY YEASTS
3. PROFILE ANALYSIS AND FLAVOUR DISCRIMINATION
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