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Prediction of wort cold break performance of malt and its applications

Author
SOUTH, J. B1
[1] R & D Laboratory, Carlsberg-Tetley Brewing Limited, 107 Station St., Burton-on-Trent, Staffordshire DE14 1BZ, United Kingdom
Source

Journal of the Institute of Brewing. 1996, Vol 102, Num 3, pp 149-154 ; ref : 25 ref

CODEN
JINBAL
ISSN
0046-9750
Scientific domain
Food science technology
Publisher
Institute of Brewing, London
Publication country
United Kingdom
Document type
Article
Language
English
Keyword (fr)
Clarification Echelle laboratoire Evaluation performance Malt Moût bière Optimisation Protéine Qualité Trouble colloïdal pH Cassure au froid
Keyword (en)
Clarifying Laboratory scale Performance evaluation Malt Beer wort Optimization Proteins Quality Cloudy agent pH Cold break
Keyword (es)
Clarificación Escala laboratorio Evaluación prestación Malta Mosto cerveza Optimización Proteína Calidad Turbio coloidal pH
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
3085900

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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