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Comparison of Beer Quality Produced Using Malt from Kosovo and Other Countries

Comparison of Beer Quality Produced Using Malt from Kosovo and Other Countries
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出处 《Journal of Environmental Science and Engineering(A)》 2013年第2期106-110,共5页 环境科学与工程(A)
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参考文献8

  • 1M. Pajaziti, R. Kongoli, The optimization of beer production technology by assessment of malts produced by various European territories, aiming to improve the properties of beer, in: 6th Central European Congress on Food, University of Novi Sad, Institute of Food Technology, 2012.
  • 2V. Johanidess, V. Marie, M. Bosnjak, Biochemical Engineering, University of Novi Sad, Serbia, 1991.
  • 3H.M. Anger, Brautechnisehe Analysis Methods. Freising-Weihenstephan, Germany, 2006. (in German).
  • 4J.S. Hough, D.E. Brigs, R. Stevens, Malting and Brewing Science, Chapman and Hall, London, 1971.
  • 5K. Schuster, F. Weinfurtner, L. Narziss, The Technology of Wort Preparation, Ferdinand Enke Verlag, Stuttgart, Germany, 1985. (in German).
  • 6L. Narziss, W. Back, The Brewery: Volume 1-The Technology of Malting, Freising-Weihenstephan, Germany, 2009. (in German).
  • 7W. Kunze, Technology Brewing and Malting, VLB Berlin, Germany, 2004. (in German).
  • 8F. Jacob, Collection of Brewing Analysis Methods of the Mitteleurop:iische Brautechnische Analysenkommission (MEBAK)/Raw Materials, Freising-Weihenstephan, Germany, 2011.

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