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QUANTITATIVE STUDIES OF THE CHANGES IN PRESERVATIVE VALUE DURING THE BOILING AND FERMENTATION OF HOPPED WORTS SECTIONS I. and II.
Author(s) -
Walker T. K.
Publication year - 1938
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1938.tb05824.x
Subject(s) - preservative , boiling , fermentation , food science , value (mathematics) , chemistry , brewing , mathematics , statistics , organic chemistry