DIMETHYL SULFIDE AS A FEATURE OF LAGER FLAVOR

被引：53

作者：

ANDERSON, RJ

CLAPPERTON, JF

CRABB, D

HUDSON, JR

机构：

[1] ALLIED BREWERIES PROD LTD,BURTON ON TRENT,STAFFORDSHIRE,ENGLAND

[2] BREWING IND RES FDN,REDHILL,SURREY,ENGLAND

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1975年 / 81卷 / 03期

关键词：

D O I：

10.1002/j.2050-0416.1975.tb03679.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：208 / 213

页数：6

共 15 条

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ANDERSON, RJ ;

HOWARD, GA .

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[2]

ANDERSON RJ, 1971, P EUROPEAN BREWERY C, P253

[3]

ANDERSON RJ, 1973, THESIS U BIRMINGHAM

[4]

Bishop L. R., 1972, Brewers' Guardian, V101, P115

[5] DERIVATION OF A PROFILE METHOD FOR SENSORY ANALYSIS OF BEER FLAVOR [J].

CLAPPERTON, JF .

JOURNAL OF THE INSTITUTE OF BREWING, 1973, 79 (06) :495-508

[6] INFLUENCE OF MASHING CONDITIONS ON WORT AND BEER QUALITY [J].

CRABB, D ;

HUDSON, JR .

JOURNAL OF THE INSTITUTE OF BREWING, 1975, 81 (02) :96-104

[7]

DREWS B, 1969, P EUROPEAN BREWERY C, P419

[8] FLAVOUR OF BEER - REVIEW [J].

HARRISON, GA .

JOURNAL OF THE INSTITUTE OF BREWING, 1970, 76 (05) :486-&

[9]

HUDSON JR, 1963, P EUR BREW CONV C BR, P422

[10]

NIEFIND HJ, 1974, P AM SOC BREWING CHE

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