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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 58, 2000 - Issue 4
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Original Articles

Shortcomings in Standard Instrumental Methods for Assessing Beer Color

John E. SmytheDepartment of Food Science and Technology, University of California, Davis, CA95616-8598
&
Charles W. BamforthDepartment of Food Science and Technology, University of California, Davis, CA95616-8598Correspondence[email protected]
Pages 165-166 | Received 24 Feb 2000, Accepted 20 Jul 2000, Published online: 01 Feb 2018

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Read on this site (4)

Charles W. Bamforth. (2016) Enzymes, Egg White, and Eccentrics: Memories from 37 Years of Research in the Brewing Industry. Journal of the American Society of Brewing Chemists 74:1, pages 1-15.
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Yin Li & Mary-Jane S. Maurice. (2013) Development of a Fast and Reliable Microwave-Based Assay for Measurement of Malt Color. Journal of the American Society of Brewing Chemists 71:3, pages 144-148.
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Stefan Coghe, Bart Vanderhaegen, Bart Pelgrims, An-Valerie Basteyns & Freddy R. Delvaux. (2003) Characterization of Dark Specialty Malts: New Insights in Color Evaluation and Pro- and Antioxidative Activity. Journal of the American Society of Brewing Chemists 61:3, pages 125-132.
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. (2002) Beer Color Using Tristimulus Analysis. Journal of the American Society of Brewing Chemists 60:4, pages 215-219.
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Articles from other publishers (3)

Nick Flynn. 2023. Chemistry of Alcoholic Beverages. Chemistry of Alcoholic Beverages 173 185 .
Ítalo Thiago Silveira Rocha MATOS, Maria Luisa Forasteiro MOTA & Edson Júnior do CARMO. (2022) Using Purple Amerindian Yam (cará roxo, Dioscorea trifida L.) as brewing adjunct: technical and sensorial analysis. Food Science and Technology 42.
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Thomas H. Shellhammer. 2009. Beer. Beer 213 227 .

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