Christian Schubert, Scott Lafontaine, Sarah Thörner, Nils Rettberg
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引用次数: 0
Abstract
Pasteurisation is a common technique to achieve microbial stability of beer. In dry hopped beer, pasteurisation is the ultimate measure to assure product quality and consumer safety. To gain insigh...
期刊介绍：
The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.
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