EVALUATION OF BEER FLAVOUR

[1] MOLECULAR SHAPE AND ODOUR - PATTERN ANALYSIS BY PAPA [J]. NATURE, 1967, 216 (5120) : 1084 - &

[2] THE EFFECT OF SUBLIMINAL SALT SOLUTIONS ON TASTE THRESHOLDS [J]. JOURNAL OF COMPARATIVE AND PHYSIOLOGICAL PSYCHOLOGY, 1955, 48 (03): : 164 - 166

[3] [Anonymous], 1968, P ANN M AM SOC BREW

[4] BERNARD RA, 1961, P SOC EXP BIOL MED, V108, P784, DOI 10.3181/00379727-108-27066

[5] SYSTEM OF CONTINUOUS FERMENTATION [J]. JOURNAL OF THE INSTITUTE OF BREWING, 1970, 76 (02) : 172 - &

[6] BRENNER MW, 1953, P AM SOC BREW CHEM, P83

[7] SWEET-SENSITIVE PROTEIN FROM BOVINE TASTE BUDS - ISOLATION AND ASSAY [J]. SCIENCE, 1966, 154 (3751) : 905 - &

[8] BITTER-SENSITIVE PROTEIN FROM PORCINE TASTE BUDS [J]. NATURE, 1968, 218 (5144) : 884 - &

[9] DAVIES M, 1968, CHEM IND-LONDON, P1191

[10] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (10) : 761 - &

[1] MOLECULAR SHAPE AND ODOUR - PATTERN ANALYSIS BY PAPA [J]. NATURE, 1967, 216 (5120) : 1084 - &

[2] THE EFFECT OF SUBLIMINAL SALT SOLUTIONS ON TASTE THRESHOLDS [J]. JOURNAL OF COMPARATIVE AND PHYSIOLOGICAL PSYCHOLOGY, 1955, 48 (03): : 164 - 166

[3] [Anonymous], 1968, P ANN M AM SOC BREW

[4] BERNARD RA, 1961, P SOC EXP BIOL MED, V108, P784, DOI 10.3181/00379727-108-27066

[5] SYSTEM OF CONTINUOUS FERMENTATION [J]. JOURNAL OF THE INSTITUTE OF BREWING, 1970, 76 (02) : 172 - &

[6] BRENNER MW, 1953, P AM SOC BREW CHEM, P83

[7] SWEET-SENSITIVE PROTEIN FROM BOVINE TASTE BUDS - ISOLATION AND ASSAY [J]. SCIENCE, 1966, 154 (3751) : 905 - &

[8] BITTER-SENSITIVE PROTEIN FROM PORCINE TASTE BUDS [J]. NATURE, 1968, 218 (5144) : 884 - &

[9] DAVIES M, 1968, CHEM IND-LONDON, P1191

[10] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (10) : 761 - &