SCIENTIFIC BASIS FOR BEER FOAM FORMATION AND CLING

被引：30

作者：

BISHOP, LR ^{[1
]}

WHITEAR, AL ^{[1
]}

INMAN, WR ^{[1
]}

机构：

[1] WATNEY MANN LTD,MORTLAKE BREWERY,LONDON SW14 7ET,ENGLAND

来源：

关键词：

D O I：

10.1002/j.2050-0416.1974.tb03585.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：68 / 80

页数：13

共 25 条

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[2]

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[3]

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[4] SYSTEM OF CONTINUOUS FERMENTATION [J].

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[5] HORACE BROWN MEMORIAL LECTURE - CONSPECTUS OF BREWING PROGRESS [J].

BISHOP, LR .

[6]

BISHOP LR, IN PRESS

[7]

Blom J, 1937, J I BREWING, V43, P251, DOI [DOI 10.1002/J.2050-0416.1937.TB05763.X, 10.1002/j.2050-0416.1937.tb05763.x]

[8]

COOK AH, 1971, P EUROPEAN BREWERY C, P469

DADIC, M ;

VANGHELU.JE ;

VALYI, Z .

[10]

DAVIES JT, 1961, INTERFACIAL PHENOMEN, pCH5