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THE OCCURRENCE OF CHROMIUM IN RAW MATERIALS AND ITS FATE IN THE BREWING PROCESS
Author(s) -
Farri R.,
Gimino M. J.,
Lagarda M. J.
Publication year - 1987
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.2050-0416.1987.tb04524.x
Subject(s) - brewing , raw material , chromium , process (computing) , pulp and paper industry , chemistry , process engineering , environmental science , waste management , computer science , food science , engineering , organic chemistry , fermentation , operating system
The chromium content of raw materials, intermediate and final products in the brewing process were determined in order to evaluate the contribution of raw materials to the chromium content of beer. The contribution due to beer in the diet is considered in the light of the recommended daily intake of chromium.