SOME ASPECTS OF IMPACT OF BREWING SCIENCE ON SCOTCH MALT WHISKY PRODUCTION

被引：32

作者：

DOLAN, TCS ^{[1
]}

机构：

[1] HIGHLAND DISTILLERIES CO LTD,MORAY,SCOTLAND

来源：

关键词：

D O I：

10.1002/j.2050-0416.1976.tb03747.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：177 / 181

页数：5

共 12 条

[1]

Dadic M., 1975, Brewers' Digest, V50, P56

[2]

GRIFFIN OT, 1972, PROCESS BIOCHEM, V7, P17

[3]

GRIFFIN OT, 1974, J I BREWING, V80, P237

[4]

Harrison JS, 1970, YEASTS, V3, P283

[5]

HOUGH JS, 1971, MALTING BREWING SCI

[6]

McFarlane C., 1973, J I BREWING, V79, P202, DOI [10. 1002/j. 2050-0416. 1973. tb03524. x, DOI 10.1002/J.2050-0416.1973.TB03524.X]

[7]

NISHIKAWA N, 1974, 13RD P CONV I BREW, P105

[8]

SIMPSON AC, 1968, PROCESS BIOCHEM, V3, P9

[9]

1975, J I BREWING, V81, P368

[10]

1971, J I BREWING, V77, P182