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Mashing biochemistry

  • Lewis M
  • Young T
Springer US, (2001), 233-249
DOI: 10.1007/978-1-4615-0729-1_13
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Abstract

By the end of the nineteenth Century brewers had a vast sum of empirical knowledge for which they lacked satisfactory explanations. The openSing of the fields of microbiology and biochemistry at that time excited intense interest among brewers because these sciences...

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APA

Lewis, M. J., & Young, T. W. (2001). Mashing biochemistry. In Brewing (pp. 233–249). Springer US. https://doi.org/10.1007/978-1-4615-0729-1_13

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