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ArticleJ-GLOBAL ID:200902015650433440整理番号: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

著者:NARZISS L(Technischen Univ. Muenchen, FRG)、MIEDANER H(Technischen Univ. Muenchen, FRG)、GAA O(Technischen Univ. Muenchen, FRG)
資料名:Brauwelt 巻:123 号:37 ページ:1540-1542,1544-1546,1548-1555
発行年:1983年09月15日
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J-GLOBAL: Linking, Expanding and Sparking

About J-GLOBAL

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