Art
J-GLOBAL ID:200902015650433440
Reference number:83A0483232
Zur Technologie der Kraeusenverwendung. Einfluss der Menge und des Vergaerungsgrades der Kraeusen auf den Verlauf der Nachgaerung, die Entwicklung der Gaerungsnebenprodukte u. die Bierqualitaet.
クロイゼン添加の技術 クロイゼンの量および発酵度が後発酵経過,発酵副産物の生成,ビール品質に及ぼす影響
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Material:
Volume:
123
Issue:
37
Page:
1540-1542,1544-1546,1548-1555
Publication year:
Sep. 15, 1983
JST Material Number:
B0079A
ISSN:
0724-696X
Document type:
Article
Article type:
原著論文
Country of issue:
Germany, Federal Republic of (DEU)
Language:
GERMAN (DE)
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