​​MBAA TQ vol. 46 no. 3, 2009

MBAA TQ doi:10.1094/TQ-46-3-0923-01
122nd Anniversary MBAA Convention Abstracts of Oral and Poster Presentations

VIEW ARTICLE (OPEN Access)

MBAA TQ doi:10.1094/TQ-46-3-0916-01
Fatty Acids Composition Differences Between Beers Made with All-Malt and Brewer’s Corn Grits and Malt

E. Bravi, M. Sensidoni, S. Floridi, and G. Perretti. Department of Economic and Food Sciences, Section of Food Technology and Biotechnology, University of Perugia, V. S. Costanzo n.c.n., 06126 Perugia, Italy. 

MBAA TQ doi:10.1094/TQ-46-3-0914-01
A Robust Template for Calculating Greenhouse Gas Emissions for the Brewery, Encompassing Two Production Scales

Jenny M. Yang, Klarika K. Douvas, and Elsa W. Birch. Department of Chemical Engineering, University of Colorado, Boulder.

MBAA TQ doi:10.1094/TQ-46-3-0827-01
Go with the Flow: Pumps, Pipes, and Paranoia

Michael J. Lewis. University of California, Davis.

MBAA TQ doi:10.1094/TQ-46-3-0821-01
Beer and Health: A Review

A. C. Ogbonna. Department of Food Science & Technology, University of Uyo, P.M.B. 1017, Uyo, Nigeria.

MBAA TQ doi:10.1094/TQ-46-3-0714-01
Proteolytic Enzymes and Protein Modification in Malting Sorghum: A Review 

A. C. Ogbonna. Department of Food Science & Technology, University of Uyo, P.M.B. 1017, Uyo, Nigeria.
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