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Critical assessment of factors affecting the accuracy of the IoB Bitterness Method

Author
PHILPOTT, J1 ; TAYLOR, D. M1 ; WILLIAMS, D. R1
[1] Department of Chemistry, University of Wales, Cardiff, PO Box 912, Park Place, Cardiff CF1 3TB, United Kingdom
Source

Journal of the American Society of Brewing Chemists. 1997, Vol 55, Num 3, pp 103-106 ; ref : 11 ref

CODEN
JSBCD3
ISSN
0361-0470
Scientific domain
Food science technology
Publisher
American Society of Brewing Chemists, Saint Paul, MN
Publication country
United States
Document type
Article
Language
English
Keyword (fr)
Analyse quantitative Bière Chromatographie HPLC Composé amer Etude comparative Extraction solvant Filtration Moût bière Méthode analyse Spectrométrie UV Boisson alcoolisée
Keyword (en)
Quantitative analysis Beer HPLC chromatography Bitter compound Comparative study Solvent extraction Filtration Beer wort Analysis method Ultraviolet spectrometry Alcoholic beverage
Keyword (es)
Análisis cuantitativo Cerveza Cromatografía HPLC Compuesto amargo Estudio comparativo Extracción solvente Filtración Mosto cerveza Método análisis Espectrometría UV Bebida alcohólica
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C04 Beers

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
2823799

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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