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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[4] SYSTEM OF CONTINUOUS FERMENTATION
BISHOP, LR
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1970, 76 (02) : 172 - &
[5] HORACE BROWN MEMORIAL LECTURE - CONSPECTUS OF BREWING PROGRESS
BISHOP, LR
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1971, 77 (01) : 12 - &
[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
[9] CHEMICAL CONSTITUENTS OF NYLON-66 BEER ADSORBATE .2. THIN-LAYER CHROMATOGRAPHY OF ACIDIC AND ALKALINE HYDROLYSIS PRODUCTS
DADIC, M
VANGHELU.JE
VALYI, Z
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1971, 77 (01) : 48 - &
[10] DAVIES JT, 1961, INTERFACIAL PHENOMEN, pCH5