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Proceedings. Annual meeting - American Society of Brewing Chemists Volume 33, 1975 - Issue 1: Proceedings of the Annual Meeting 1975
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Research Papers

The Influence of Different Fermentation Methods on the Formation of Lower Free Fatty Acids

G. KraussLehrstuhl für Brauereitechnologie der Technischen Universität Berlin, Germany
&
M. ForchLehrstuhl für Brauereitechnologie der Technischen Universität Berlin, Germany
Pages 37-41 | Published online: 27 Jun 2018

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Ernest C.-H. Chen & Chi-Tang Ho. (1981) Identification of 9-Decenoic Acid in Beer and Yeast. Journal of the American Society of Brewing Chemists 39:2, pages 70-71.
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Ernest C.-H. Chen, A. M. Jamieson & G. Van Gheluwe. (1980) The Release of Fatty Acids as a Consequence of Yeast Autolysis. Journal of the American Society of Brewing Chemists 38:1, pages 13-18.
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J. R. A. Pollock & M. J. Weir. (1976) Adjunct Fermentation: Volatile Substances Formed during the Fermentation of Individual Sugars. Journal of the American Society of Brewing Chemists 34:2, pages 70-75.
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