17 results on '"Slaughter J"'
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2. The Contribution of 4-Hydroxyfuranone Derivatives to the Aroma of Commercial Beers and Malts
3. METHIONINE AND SULPHATE AS COMPETING AND COMPLEMENTARY SOURCES OF SULPHUR FOR YEAST DURING FERMENTATION
4. ABSTRACTS
5. ACTIVITY OF THE VACUOLAR PROTEASES OF YEAST AND THE SIGNIFICANCE OF THE CYTOSOLIC PROTEASE INHIBITORS DURING THE POST-FERMENTATION DECLINE PHASE
6. THE INFLUENCE OF PANTOTHENATE CONCENTRATION AND INOCULUM SIZE ON THE FERMENTATION OF A DEFINED MEDIUM BYSACCHAROMYCES CEREVISIAE
7. THE METABOLISM OF PUTRESCINE, SPERMIDINE AND SPERMINE BY YEAST IN RELATION TO THE AVAILABILITY OF MAGNESIUM
8. DETERMINATION OF METALS IN BREWING MATERIALS BY FLAMELESS ATOMIC ABSORPTION SPECTROSCOPY
9. THE RESPONSE OFSACCHAROMYCES CEREVISIAETO FERMENTATION UNDER CARBON DIOXIDE PRESSURE
10. CONTROL OF AMMONIUM UPTAKE FROM MALT EXTRACT MEDIUM BYSACCHAROMYCES CEREVISIAE
11. THE EFFECT OF LOW CO2PRESSURES ON THE ABSORPTION OF AMINO ACIDS AND PRODUCTION OF FLAVOUR-ACTIVE VOLATILES BY YEAST
12. THE EFFECT OF MAGNESIUM AND CALCIUM ON YEAST GROWTH
13. MINIMUM REQUIREMENTS FOR ZINC AND MANGANESE IN BREWER'S WORT
14. ABSTRACTS
15. THE ESTIMATION OF p-HYDROXYBENZYLAMINE IN BEER
16. VOLATILE AMINES IN THE BREWING PROCESS. THE IDENTIFICATION AND OCCURRENCE OF PYRROLIDINE
17. VOLATILE AMINES OF MALT AND BEER
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