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Original Articles

The Retention of Clarity, Color, and Flavor in Beer through Control of the Tannin Content

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Pages 98-103 | Published online: 31 Jul 2018

Literature Cited

  • Djurtoft, R. European Brewery Convention. 1961, p. 298.
  • Ehrlich, F. Biochem. Z. 79: 232 (1917).
  • Glenister, P. R., and Becker, K. European Brewery Convention. 1961, p. 310.
  • Gray, P. P., Stone, I., and Rothchild, H. Wallerstein Labs. Communs. 2(7): 49 (1939).
  • Harris, G. J. Inst. Brewing 62: 390 (1956).
  • Harris, G., and Ricketts, R. W., J. Inst. Brewing 64: 22 (1958).
  • McFarlane, W. D., and Bayne, P. D. European Brewery Convention, 1961, p. 278.
  • McFarlane, W. D., Sword, P. T., and Blinoff, G. European Brewery Convention, 1963 (in press).
  • Thorne, R. S. W. J. Inst. Brewing 43: 288 (1937).

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