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The Study of the Total Antioxidant Capacity of Beers
British Library Conference Proceedings | 1999| -
The Relationship between Barley Carbohydrate Properties and Malting Quality
British Library Conference Proceedings | 1999| -
The Practical Application of `Flavor ActiV' Capsules as Training Standards in the Brewing Industry
British Library Conference Proceedings | 1999| -
The Importance of Rehydration when Using Dried Yeast for the Production of Malt Whisky
British Library Conference Proceedings | 1999| -
The Effect of Fusarium Mycotoxins on the Growth of Brewing Yeasts
British Library Conference Proceedings | 1999| -
The Control of Yeast during Whisky Fermentation: Changes in Yeast during Fermentation and a New Online Monitoring Technique
British Library Conference Proceedings | 1999| -
The Contribution of Yeast Quality Assurance in Fermentation Control and Capacity
British Library Conference Proceedings | 1999| -
The Antioxidant Properties of Scotch Whisky both in Bottles and in Humans
British Library Conference Proceedings | 1999| -
The Anaerobic Conversion of Brewers' Spent Grains to Biogas and a Soil Conditioner
British Library Conference Proceedings | 1999| -
Studies on the Degradation of 2-Phenylethyl Acetate during Malt Whisky Fermentation
British Library Conference Proceedings | 1999| -
Starch Gelatinisation Temperature as a Malt Quality Characteristic
British Library Conference Proceedings | 1999|
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