EVALUATION OF BEER FLAVOUR

[11] ADDITIVE EFFECT OF SUB-THRESHOLD CONCENTRATIONS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD AROMAS [J]. NATURE, 1963, 200 (491) : 1288 - &

[12] Harper R., 1968, PERFUMERY ESSENTIAL, V59, P22

[13] FLAVOUR OF BEER - REVIEW [J]. JOURNAL OF THE INSTITUTE OF BREWING, 1970, 76 (05) : 486 - &

[14] HASHIMOTO N, 1966, P AM SOC BREW CHEM, P121

[15] HASHIMOTO N, 1969, 12 KIR BREW CO LTD R, P57

[16] HYDE GW, 1925, J I BREWING, V31, P246

[17] Jamieson A. M., 1970, P AM SOC BREW CHEM, V28, P192, DOI DOI 10.1080/00960845.1970.12006980

[18] KAMIYAMA SHIGEO, 1966, BULL BREW SCI, V12, P59

[19] KEPNER RE, 1963, J I BREWING, V69, P399

[20] BITTERNESS AND CHEMICAL STRUCTURE [J]. NATURE, 1969, 223 (5201) : 97 - &

[11] ADDITIVE EFFECT OF SUB-THRESHOLD CONCENTRATIONS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD AROMAS [J]. NATURE, 1963, 200 (491) : 1288 - &

[12] Harper R., 1968, PERFUMERY ESSENTIAL, V59, P22

[13] FLAVOUR OF BEER - REVIEW [J]. JOURNAL OF THE INSTITUTE OF BREWING, 1970, 76 (05) : 486 - &

[14] HASHIMOTO N, 1966, P AM SOC BREW CHEM, P121

[15] HASHIMOTO N, 1969, 12 KIR BREW CO LTD R, P57

[16] HYDE GW, 1925, J I BREWING, V31, P246

[17] Jamieson A. M., 1970, P AM SOC BREW CHEM, V28, P192, DOI DOI 10.1080/00960845.1970.12006980

[18] KAMIYAMA SHIGEO, 1966, BULL BREW SCI, V12, P59

[19] KEPNER RE, 1963, J I BREWING, V69, P399

[20] BITTERNESS AND CHEMICAL STRUCTURE [J]. NATURE, 1969, 223 (5201) : 97 - &