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Works matching IS 18665195 AND DT 2025 AND VI 78 AND IP 3/4

Results: 3

1

Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties.

Published in:

Brewing Science, 2025, v. 78, n. 3/4, p. 17, doi. 10.23763/BrSc25-04weishaupt

By:

Weishaupt, Imke;
Katsch, Linda;
Sokolowsky, Martina;
Schneider, Jan

Publication type:

Article

2

Hot Steep Malt Sensory Evaluation Method combined with Check-All-That-Apply – an approach for barley (Hordeum vulgare L.) malt characterisation and quality control?

Published in:

Brewing Science, 2025, v. 78, n. 3/4, p. 27, doi. 10.23763/BrSc25-02haege

By:

Häge, Doris;
Nittel, Timo;
Baumgartner, Felix;
Lindemann, Bernd

Publication type:

Article

3

Utilisation of bubble formation for energyefficient wort boiling while maintaining high wort quality.

Published in:

Brewing Science, 2025, v. 78, n. 3/4, p. 40, doi. 10.23763/BrSc25-05grotenhoff

By:

Grotenhoff, Laura;
Becher, Tobias

Publication type:

Article