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VIEW ARTICLE DOI: 10.1094/ASBCJ-50-0141
Coordination of New and Alternate Methods of Analysis. A. Fraga, Chairman; R. Burkhardt; T. D'Amore; R. Femmer; R. Jensen; S. Kenny; L. Marinelli; J. Munroe; G. Nelson; S. Rasmussen; and R. McCaig (ex officio). Corresponding Members: P. Buscemi, Bureau of Alcohol, Tobacco and Firearms (BATF); S. Home, European Brewery Convention (EBC); G. Buckee, Institute of Brewing (IoB); M. Mawatari, Brewers Association of Japan (BAJ).. J. Am. Soc. Brew. Chem. 50:0141, 1992.
Keywords: Acetic acid, Anions, Bitterness assay, Hop pellets, Organic acids, Sensory threshold, Sulfur compounds, Yeast flocculation
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A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |