Recent Developments in Imparting Hop Character to Beer
Author:
Affiliation:
1. Brewing Research Foundation, Nutfield, Surrey, Great Britain RH1 4HY
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-36-0069
Reference21 articles.
1. Bishop, L. R. Amer. Soc. Brew. Chem., Proc. 1966, p. 64.
2. BREWERY NOTES
3. RAW MATERIALS OF BREWING*
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. ASSESSMENT AND CONTROL OF BEER FLAVOUR;Journal of the Institute of Brewing;1988-09-10
2. HOP PRODUCTS;Journal of the Institute of Brewing;1986-03-04
3. VOLATILE ORGANOSULPHUR COMPOUNDS IN HOPS AND HOP OILS: A REVIEW;Journal of the Institute of Brewing;1981-11-12
4. THE ESSENTIAL OIL OF HOPS A REVIEW;Journal of the Institute of Brewing;1981-03-04
5. STABILITY OF AQUEOUS EMULSIONS OF THE ESSENTIAL OIL OF HOPS;Journal of the Institute of Brewing;1980-05-06
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