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REPORT ON THE PRESERVATIVE PRINCIPLES OF HOPS. PART XIX: QUANTITATIVE STUDIES OF THE CHANGES IN PRESERVATIVE VALUE DURING THE BOILING AND FERMENTATION OF HOPPED WORTS: SECTION V: THE EXTENT TO WHICH THE PRESERVATIVE POWER OF HUMULON, OF LUPULON AND OF β‐SOFT RESIN, RESPECTIVELY, IS LOST DURING BOILING IN WORT AND SUBSEQUENTLY DURING FERMENTATION OF THE BOILED WORT
Author(s) -
Walker T. K.,
Hastings J. J. H.,
Parker A.
Publication year - 1940
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.2050-0416.1940.tb06044.x
Subject(s) - preservative , fermentation , section (typography) , citation , value (mathematics) , food science , chemistry , library science , mathematics , computer science , statistics , operating system