MBAA TQ vol. 21, no. 2, 1984

MBAA TQ vol. 21, no. 2, 1984, pp. 45-61
Genetic engineering in the improvement of brewers yeast.

Von Wettstein, D., Gjermansen, C., Holmberg, S., Kielland-Brandt, M.C., Nillson-Tillgren, T., Pedersen, M.B., Litske, J.G. and Sigsgaard, P.
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MBAA TQ vol. 21, no. 2, 1984, pp. 62-68
A summary of some practical aspects of using computerized sensory data in brewing.

Detwiler, A.J. and Berndt, R.L.
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MBAA TQ vol. 21, no. 2, 1984, pp. 69-72
Coatings for tank interiors in the brewing industry and techniques to repair existing coatings.

Sanders, G.R.
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MBAA TQ vol. 21, no. 2, 1984, pp. 73-78
Kinetic study of vicinal diketones in brewing (I) formation of total vicinal diketones.

Nakatani, K., Takahashi, T., Nagami, K. and Kumada, J.
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MBAA TQ vol. 21, no. 2, 1984, pp. 79-87
Changes in polyphenols from raw materials to finished beer.

Moll, M., Fonknechten, G., Carnielo, M. and Flayeux, R.
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MBAA TQ vol. 21, no. 2, 1984, pp. 88-93
Control of natural conditioning in beer.

Carroll, T.C.N. and Wenn, R.V.
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MBAA TQ vol. 21, no. 2, 1984, pp. 94-98
Continuous monitoring of sodium in wort.

Grigsby, J.H.
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