Title of article :
Modelling beer fermentation variability Original Research Article
Author/Authors :
M. Defernez، نويسنده , , R.J. Foxall، نويسنده , , C.J. O’Malley، نويسنده , , G. Montague، نويسنده , , S.M. Ring، نويسنده , , E.K. Kemsley، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2007
Abstract :
viscosities of two fruit (pomegranate, Punica granatum L., and pear, Pyrus communis) juices have been measured with a capillary flow technique. The range of measurements was for pomegranate juice: from 293.15 to 363.15 K at atmospheric pressure 0.101325 M
Keywords :
Beer , Centile , Fermentation , Nearest neighbour , Incomplete beta-function
Journal title :
Journal of Food Engineering
Journal title :
Journal of Food Engineering
