High pressure advantages for brewery processes

Progress in Biotechnology

Volumn 19, Issue C, 2002, Pages 397-404

  Fischer, S ^a,b   Russ, W ^a,b   Meyer Pittroff, R ^a,b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b Weihenstephaner Steig 22   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957061118     PISSN: 09210423     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0921-0423(02)80130-7     Document Type: Article

References (2)

1. Fischer, S., Schöberl, H., Russ, W., Meyer-Pittroff, R., The Effects of Hydrostatic High Pressure on the Brewing Process and on Beer, Advances in High Pressure Bioscience and Biotechnology, Ed. Ludwig, H., Springer Verlag, 419-422.
2. Cheftel J.Cl. In: Balny C., Hayashi R., Heremans K., and Masson P. (Eds). Effects of High Pressure on Food Constituents: an Overview, High Pressure and Biotechnology Vol. 224 (1992), John Libbey Eurotext Ltd. 195-209