ShareThe influence of pasteurization and aging on the amino-acid content and flavour stability of beer.
Author(s) : BASAROVA G., VESELY P., JANOUSEK J.
Type of article: Article
Details
- Original title: The influence of pasteurization and aging on the amino-acid content and flavour stability of beer.
- Record ID : 2002-2525
- Languages: English
- Source: Kvasny Prum. - vol. 46 - n. 12
- Publication date: 2000
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Beverages - Keywords: Pasteurization; Maturity; Beer; Organoleptic property; Stability; Flavour; Amino acid
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