PROBLEMS OF GROWING PROTEIN CONTENT OF BREWING BARLEY

被引：0
|
作者：
VENT, H
机构：
来源：
LEBENSMITTEL INDUSTRIE | 1973年 / 20卷 / 09期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：414 / 415
页数：2
相关论文
共 50 条
  • [21] New brewing opportunities for Australian barley
    Andrews, R
    FOOD AUSTRALIA, 2002, 54 (1-2): : 16 - 16
  • [22] BREWING BARLEY VEGETABLE HORMONES AND GERMINATION
    CUVELLIER, GF
    SCRIBAN, R
    JOURNAL OF THE INSTITUTE OF BREWING, 1983, 89 (03) : 140 - 140
  • [23] QUALITY ASSESSMENT OF BREWING BARLEY VARIETIES
    MUNCK, L
    JOURNAL OF THE INSTITUTE OF BREWING, 1987, 93 (03) : 156 - 156
  • [24] EFFECTS OF NITROGEN ON PROTEIN-CONTENT OF BARLEY
    WALKER, DR
    CANADIAN JOURNAL OF PLANT SCIENCE, 1975, 55 (04) : 873 - 879
  • [25] Inclusion of barley fibre and barley protein in a total mixed ration for growing dairy bulls
    Huuskonen, Arto
    Khalili, Hannele
    Joki-Tokola, Erkki
    ACTA AGRICULTURAE SCANDINAVICA SECTION A-ANIMAL SCIENCE, 2008, 58 (01): : 37 - 44
  • [26] The utilization of rumen content-barley meal in diets of growing lambs
    Abouheif, MA
    Kraidees, MS
    Al-Selbood, BA
    ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 1999, 12 (08): : 1234 - 1240
  • [27] THE CULTIVATION OF BREWING BARLEY IN LOWER-SAXONY AND THE LUNEBURG BREWING BARLEY SITUATION OF THE VLB UNDER FURL,H.
    不详
    MONATSSCHRIFT FUR BRAUEREI, 1982, 35 (09): : 261 - 264
  • [28] Brewing with malted barley or raw barley: what makes the difference in the processes?
    Yee Jiun Kok
    Lijuan Ye
    Jeroen Muller
    Dave Siak-Wei Ow
    Xuezhi Bi
    Applied Microbiology and Biotechnology, 2019, 103 : 1059 - 1067
  • [29] Brewing with malted barley or raw barley: what makes the difference in the processes?
    Kok, Yee Jiun
    Ye, Lijuan
    Muller, Jeroen
    Ow, Dave Siak-Wei
    Bi, Xuezhi
    APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2019, 103 (03) : 1059 - 1067
  • [30] ENZYME SACCHARIFICATION TECHNOLOGY FOR BREWING BARLEY .4. A SACCHARIFICATION ENZYME PREPARATION DESIGNED FOR SOLVING THE PROBLEMS CAUSED BY ENZYMATIC SACCHARIFICATION OF BARLEY
    MORIMOTO, K
    YOSHIOKA, K
    HASHIMOTO, N
    MONATSSCHRIFT FUR BRAUWISSENSCHAFT, 1988, 41 (02): : 85 - 89
12345