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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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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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