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The Study of the Total Antioxidant Capacity of Beers
British Library Conference Proceedings | 1999| -
Enhancement of Vanillin in Aged `Shochu' by Mixed Culture Yeasts
British Library Conference Proceedings | 1999| -
HACCP and Hygiene: Ensuring a Safe and Wholesome Product
British Library Conference Proceedings | 1999| -
The Relationship between Barley Carbohydrate Properties and Malting Quality
British Library Conference Proceedings | 1999| -
Operational Best Practice for Acid Washing of Pitching Yeast
British Library Conference Proceedings | 1999| -
Genetic Engineering of Malting Barley - Research and Reality
British Library Conference Proceedings | 1999| -
New Electro-heat Process for Treating and Building of New Casks for the Scotch Whisky Industry
British Library Conference Proceedings | 1999| -
Studies on the Degradation of 2-Phenylethyl Acetate during Malt Whisky Fermentation
British Library Conference Proceedings | 1999| -
Potential of Hull-less (Naked) Barley for Distilling
British Library Conference Proceedings | 1999| -
Malt Modification: the Contribution of Cell Wall and Protein Degradation
British Library Conference Proceedings | 1999| -
Hydration and the Influence of Patterns on Modification during Malting of Barley
British Library Conference Proceedings | 1999| -
A New System for Whisky Pot Ale Treatment Using Anaerobic Digestion
British Library Conference Proceedings | 1999| -
Characterisation of some Lactic Acid Bacteria from Scotch Whisky Distilleries
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|
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