A MODEL OF SUGAR UTILISATION DURING BATCH BEER FERMENTATION
- Other title
- MODELE D'UTILISATION DES GLUCIDES AU COURS DE LA FERMENTATION DE LA BIERE EN DISCONTINU (fr)
- Author
- FIDGETT M; SMITH EL
UNIV. ASHTON, DEP. CHEM. ENG., BIRMINGHAM B4 7 ET - Source
- J. APPL. CHEM. BIOTECHNOL.; G.B.; DA. 1975; VOL. 25; NO 5; PP. 355-366; BIBL. 40 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- BIERE MOUT BIOCHIMIE FERMENTATION ANALYSE MATHEMATIQUE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7638005338
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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