INFLUENCE OF pH ON FLAVOUR STALING DURING BEER STORAGE
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چکیده
منابع مشابه
Effects of Influence Parameters on Color Formation in Glucose Syrups during Storage
Effects of pH, temperature, and syrup concentration on color formation in glucose syrups were studied and the shelf life of syrups under various conditions was estimated. Temperatures of 5, 25, and 45 ºC, pH values of 4, 5, and 6 as well as concentrations of 30, 40, 50, 60, 70, and 80 ºBrix were examined. After 26 weeks no significant color changes were observed at 5 ºC. At 45 ºC, color formati...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 1997
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.1997.tb00932.x