EFFECT OF DECATION MASH CONCENTRATION ON THE CONTENT OF FERMENTABLE SACCHARIDES AND NITROGEN SUBSTANCES IN WORT
- Author
- BATCHAROV VH; MOSTEK J
PRAGUE INST. CHEM. TECHNOL./CSK - Source
- SB. VYS. SK. CHEM.-TECHNOL. PRAZE, PROTRAVINY; ISSN 0554-9701; CSK; DA. 1979; NO 50; PP. 27-42; ABS. CZE/RUS; BIBL. 28 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- MOUT BIERE TECHNOLOGIE COMPOSITION CHIMIQUE GLUCIDE AZOTE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- BEER WORT TECHNOLOGY CHEMICAL COMPOSITION SUGARS NITROGEN 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
- PASCAL8110085528
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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