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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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https://doi.org/10.1094/ASBCJ-58-01650

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Literature Cited

American Society of Brewing Chemists. Methods of Analysis, 8th ed. Beer-10A. The Society, St. Paul, MN, 1992.
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O'Mahony, M. Sensory Evaluation of Food. Marcel Dekker, Inc., New York, 1986.
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Smedley, S. M. Discrimination between beers with small colour differences using the Cielab colour space. J. Inst. Brew. 101:195–201, 1995.
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