ORIGIN OF MEDIUM CHAIN-LENGTH FATTY-ACIDS PRESENT IN BEER

被引：49

作者：

TAYLOR, GT ^{[1
]}

KIRSOP, BH ^{[1
]}

机构：

[1] BREWING RES FDN,REDHILL RH1 4HY,SURREY,ENGLAND

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1977年 / 83卷 / 04期

关键词：

D O I：

10.1002/j.2050-0416.1977.tb03802.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：241 / 243

页数：3

共 19 条

[1] SIMPLE QUANTITATIVE PROCEDURE FOR OXYGENATION OF LABORATORY FERMENTATIONS [J].

ADAMS, J ;

KIRSOP, BH .

JOURNAL OF THE INSTITUTE OF BREWING, 1975, 81 (05) :373-374

[2]

AYRAPAA T, 1961, P EUR BREW CONV VIEN, P286

[3] PRODUCTION OF YEAST MASS DURING FERMENTATION OF WORT BY BREWERY YEASTS [J].

BROWN, ML ;

KIRSOP, BH .

JOURNAL OF THE INSTITUTE OF BREWING, 1972, 78 (01) :39-&

[4] PROGRESS TOWARDS AN INTERNATIONAL SYSTEM OF BEER FLAVOR TERMINOLOGY [J].

CLAPPERTON, JF ;

DALGLIESH, CE ;

MEILGAARD, MC .

JOURNAL OF THE INSTITUTE OF BREWING, 1976, 82 (01) :7-13

[5] YEAST GROWTH IN RELATION TO DISSOLVED-OXYGEN AND STEROL CONTENT OF WORT [J].

DAVID, MH ;

KIRSOP, BH .

JOURNAL OF THE INSTITUTE OF BREWING, 1973, 79 (01) :20-25

[6]

Davis D. P., 1974, Proceedings. American Society of Brewing Chemists, V32, P52

[7]

Forch M., 1975, Proceedings. American Society of Brewing Chemists, V33, P148

[8]

Jones M. O., 1975, P EUR BREW CONV C NI, V15, P669

[9]

Krauss G., 1975, Monatsschrift fuer Brauerei, V28, P229

[10]

KRAUSS G, 1976, P AM SOC BREWING CHE, V33, P37

← 1 2 →