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Proceedings. Annual meeting - American Society of Brewing Chemists Volume 21, 1963 - Issue 1: Proceedings of the Annual Meeting 1963
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Original Articles

Studies on Furfural and 5-Hydroxymethyl-Furfural in Beer

J. McDougallThe Stroh Brewery Company, Detroit, Michigan
,
J. Dennis ShadaThe Stroh Brewery Company, Detroit, Michigan
&
P. E. DakinThe Stroh Brewery Company, Detroit, Michigan
Pages 48-51 | Published online: 31 Jul 2018

Citations (7)

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Read on this site (1)

M. W. Brenner & Atiq A. Khan. (1976) Furfural and Beer Color as Indices of Beer Flavor Deterioration. Journal of the American Society of Brewing Chemists 34:1, pages 14-19.
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Articles from other publishers (6)

Margarita J. Kuntcheva & Tzvetan D. Obretenov. (1996) Isolation and characterization of melanoidins from beer. Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 202:3, pages 238-243.
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K. Greenhoff & R. E. Wheeler. (1981) ANALYSIS OF BEER CARBONYLS AT THE PART PER BILLION LEVEL BY COMBINED LIQUID CHROMATOGRAPHY AND HIGH PRESSURE LIQUID CHROMATOGRAPHY. Journal of the Institute of Brewing 87:1, pages 35-41.
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S. W. Jackson & J. R. Hudson. (1978) FLAVOUR FROM CRYSTAL MALT. Journal of the Institute of Brewing 84:1, pages 34-40.
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D. P. Davis & S. R. Palamand. (2018) Application of High-Performance Liquid Chromatography to the Solution of Flavor Problems in Beer Caused by Low-Volatile Compounds. Journal of the American Society of Brewing Chemists 34:1, pages 55-59.
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J. H. Grigsby & S. R. Palamand. (2018) Studies on the Staling of Beer: The Use of 2-Thiobarbituric Acid in the Measurement of Beer Oxidation. Journal of the American Society of Brewing Chemists 34:1, pages 49-55.
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Naoki Hashimoto. (1972) OXIDATION OF HIGHER ALCOHOLS BY MELANOIDINS IN BEER. Journal of the Institute of Brewing 78:1, pages 43-51.
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