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Research Papers

The Haze Formation of Boiled Worts upon Cooling as Related to Barley Variety and to the Degree of Malt Modification

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Pages 1-16 | Published online: 27 Jul 2018

Bibliography

  • Enders, C., Ueber Trubungen in Wurze und Bier. Woch. Brau. 54:14, 161–168, 1937.
  • Witt, P. R.Jr., Ohle, R. L., and Goergen, V. A Laboratory Scale Lautering Apparatus. Comparison of Extract Yield as Determined by the A.S.B.C. Procedure and the “Lautering” Method. Proc. American Society of Brewing Chemists, 1951, 1–7.
  • Methods of Analysis American Society of Brewing Chemists. Fifth Revised Edition, (1949). “Malt-4”, 92–94.
  • Kolbach, P. and Simon, H. Ueber den Eiweiszabbau in Malzmaischen, Trebermaischen und Malzauszugen. Woch. Brau. 54:1, 1–7, 1937.
  • St. Johnston, J. H. The Flocculation of Wort after Cooling. Journal Inst. Brewing 56 (47 New Ser.): 4, 232–241, 1950.

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