Characterization of Haze-Forming Proteins of Beer and Their Roles in Chill Haze Formation-Reference-Cited by-同舟云学术

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Characterization of Haze-Forming Proteins of Beer and Their Roles in Chill Haze Formation

Published:1982-09 Issue:4 Volume:40 Page:147-154
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Asano K.¹,Shinagawa K.¹,Hashimoto N.¹

Affiliation:

1. The Research Laboratories of Kirin Brewery Co., Ltd., Miyahara-Cho, Takasaki, Gumma Pref., 370-12 Japan

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-40-0147

Reference15 articles.

1. Dishe, Z. Page 478 in: Whistler, R. L. ed. Methods in Carbohydrate Chemistry, Vol. I. Academic Press: New York, 1962.

2. European Brewery Convention. Analytica. EBC, 3rd ed. Schweizer Brauerei-Rundschau: Zurich, 1975, p. E64.

3. Grabar, P., and Daussant, J. Eur. Brew. Conv., Proc. Congr. 10th, Stockholm, 1965, p. 147.

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