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REPORT ON THE PRESERVATIVE PRINCIPLES OF HOPS. PART XIX: QUANTITATIVE STUDIES OF THE CHANGES IN PRESERVATIVE VALUE DURING THE BOILING AND FERMENTATION OF HOPPED WORTS: SECTION IV: DEDUCTIONS FROM EXPERIMENTAL DATA OBTAINED BY APPLICATION OF THE LOG PHASE

机译：报告啤酒花保存原则。部分XIX：跳跃麦芽汁沸腾和发酵过程中防腐价变化的定量研究：第四节：从应用日志阶段获得的实验数据扣除

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T. K. Walker; A. Parker;
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年度 1940
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3. REPORT OF THE PRESERVATIVE PRINCIPLES OF HOPS. PART XIX: QUANTITATIVE STUDIES OF THE CHANGES IN PRESERVATIVE VALUE DURING THE BOILING AND FERMENTATION OF HOPPED WORTS: SECTION VI: CHANGES IN PRESERVATIVE VALUE DURING BREWERY PROCESSES [O] . T. K. Walker, A. Parker 1940

机译：啤酒花防腐原则报告。部分XIX：跳跃麦芽汁沸腾和发酵过程中防腐价变化的定量研究：第六节：啤酒厂过程中防腐价的变化
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REPORT ON THE PRESERVATIVE PRINCIPLES OF HOPS. PART XIX: QUANTITATIVE STUDIES OF THE CHANGES IN PRESERVATIVE VALUE DURING THE BOILING AND FERMENTATION OF HOPPED WORTS: SECTION IV: DEDUCTIONS FROM EXPERIMENTAL DATA OBTAINED BY APPLICATION OF THE LOG PHASE

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