The Effect of the Malt Grinding Degree on the pH Value and Extract Content in Beer Mash
, , y
25 ene 2019
Acerca de este artículo
Publicado en línea: 25 ene 2019
Páginas: 43 - 49
Recibido: 01 jul 2018
Aceptado: 01 nov 2018
DOI: https://doi.org/10.1515/agriceng-2018-0035
Palabras clave
© 2018 Marcin Natoniewski et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Natoniewski, Marcin
Department of Engineering and Food Machinery, University of Life Sciences in LublinPoland
Rydzak, Leszek
Department of Engineering and Food Machinery, University of Life Sciences in LublinPoland
Wyciszkiewicz, Agata
Faculty of Chemistry, Silesian University of Technology in GliwicePoland
Guz, Tomasz
Department of Engineering and Food Machinery, University of Life Sciences in LublinPoland