Prediction of beer colloidal haze formation.
Like all of foods, beer suffers from a limited shelf life, which is closely related to the colloidal stability. Due to the increasing demand for rather a lasting products, breweries are forced to use a variety of stability-extending agents. Today, there is a number of methods that can predict a mini...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2013-04-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-201304-0003_Predpoved_vzniku_koloidniho_zakalu_piva.php |