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REPORT OF THE PRESERVATIVE PRINCIPLES OF HOPS. PART XIX: QUANTITATIVE STUDIES OF THE CHANGES IN PRESERVATIVE VALUE DURING THE BOILING AND FERMENTATION OF HOPPED WORTS: SECTION VI: CHANGES IN PRESERVATIVE VALUE DURING BREWERY PROCESSES
Author(s) -
Walker T. K.,
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.tb06049.x
Subject(s) - preservative , value (mathematics) , section (typography) , citation , food science , chemistry , mathematics , computer science , library science , advertising , statistics , business