RELATING FLAVOR STABILITY TO DIFFERENT RAW-MATERIALS AND BREWING PROCESSES

被引：0

|

作者：

PEPPARD, TL ^{[1
]}

BUCKEE, GK ^{[1
]}

HALSEY, SA ^{[1
]}

机构：

[1] BREWING RES FDN,NUTFIELD,SURREY,ENGLAND

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1983年 / 89卷 / 03期

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D O I：

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：143 / 143

页数：1

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