Works matching IS 00469750 AND DT 1999 AND VI 105 AND IP 5
Results: 8
Genetic Engineering of white Shochu‐Koji to achieve Higher Levels of Acid‐Stable α‐Amylase and Glucoamylase and other Properties when used for Shochu Making on a Laboratory Scale.
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- Journal of the Institute of Brewing, 1999, v. 105, n. 5, p. 309, doi. 10.1002/j.2050-0416.1999.tb00525.x
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Flavour Impact of Aged Beers*.
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- Journal of the Institute of Brewing, 1999, v. 105, n. 5, p. 301, doi. 10.1002/j.2050-0416.1999.tb00524.x
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Advanced Method for Measuring Proteinase A in Beer and Application to Brewing*.
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- Journal of the Institute of Brewing, 1999, v. 105, n. 5, p. 293, doi. 10.1002/j.2050-0416.1999.tb00523.x
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Role of Organic Acids in Maturation of Distilled Spirits in Oak Casks.
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- Journal of the Institute of Brewing, 1999, v. 105, n. 5, p. 287, doi. 10.1002/j.2050-0416.1999.tb00522.x
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Dewatering of Brewery Sludge Produced from a Dedicated Aerobic Effluent Treatment Plant.
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- Journal of the Institute of Brewing, 1999, v. 105, n. 5, p. 279, doi. 10.1002/j.2050-0416.1999.tb00521.x
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Application of Unconventional Raw Materials and Procedures in Wort Production*.
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- Journal of the Institute of Brewing, 1999, v. 105, n. 5, p. 275, doi. 10.1002/j.2050-0416.1999.tb00520.x
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The use of Oxygen 18 in appraising the impact of oxidation process during beer storage.
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- Journal of the Institute of Brewing, 1999, v. 105, n. 5, p. 269, doi. 10.1002/j.2050-0416.1999.tb00519.x
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Determination of DMS and other Volatile Compounds in Beer by Headspace Capillary Gas Chromatography and Flame Ionisation Detection.
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- Journal of the Institute of Brewing, 1999, v. 105, n. 5, p. 265, doi. 10.1002/j.2050-0416.1999.tb00518.x
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- Article