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
Pages
6
From page
167
To page
172
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
Serial Year
2007
Journal title
Journal of Food Engineering
Record number
1167553
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