SOME ASPECTS OF IMPACT OF BREWING SCIENCE ON SCOTCH MALT WHISKY PRODUCTION

被引：31

作者：

DOLAN, TCS ^{[1
]}

机构：

[1] HIGHLAND DISTILLERIES CO LTD,MORAY,SCOTLAND

来源：

关键词：

D O I：

10.1002/j.2050-0416.1976.tb03747.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：177 / 181

页数：5

共 12 条

[1] Dadic M., 1975, Brewers' Digest, V50, P56
[2] GRIFFIN OT, 1972, PROCESS BIOCHEM, V7, P17
[3] GRIFFIN OT, 1974, J I BREWING, V80, P237
[4] Harrison JS, 1970, YEASTS, V3, P283
[5] HOUGH JS, 1971, MALTING BREWING SCI
[6] McFarlane C., 1973, J I BREWING, V79, P202, DOI [10. 1002/j. 2050-0416. 1973. tb03524. x, DOI 10.1002/J.2050-0416.1973.TB03524.X]
[7] NISHIKAWA N, 1974, 13RD P CONV I BREW, P105
[8] SIMPSON AC, 1968, PROCESS BIOCHEM, V3, P9
[9] 1975, J I BREWING, V81, P368
[10] 1971, J I BREWING, V77, P182