Results 131 to 140 of about 2,710 (146)

"Validación y documentación de las técnicas: humedad, ceniza, pH, fósforo en alimentos y turbiedad en aguas en el laboratorio alisca LTDA."

2017
Químico
openaire   +1 more source

Identification of Biological Wort Turbidity Caused by Microbial Contamination of Gairdner Barley

Journal of the American Society of Brewing Chemists, 2009
Peng Xu, Lihua Sun
exaly  

Comparison of Methods for Measuring Protein in Beer

Journal of the American Society of Brewing Chemists, 2005
Karl J Siebert
exaly  

Application of Immunological Methods to Differentiate between Foam-Positive and Haze-Active Proteins Originating from Malt

Journal of the American Society of Brewing Chemists, 2003
D Evan Evans
exaly  

Development of a Method for Assessing Haze-Active Protein in Beer by Dye Binding

Journal of the American Society of Brewing Chemists, 2001
Karl J Siebert
exaly  

Effect of Protein-Polyphenol Ratio on the Size of Haze Particles

Journal of the American Society of Brewing Chemists, 2000
Karl J Siebert
exaly  

Effects of Alcohol and pH on Protein–Polyphenol Haze Intensity and Particle Size

Journal of the American Society of Brewing Chemists, 2003
Karl J Siebert
exaly  

Ambiguous Impact of Wheat Gluten Proteins on the Colloidal Haze of Wheat Beers

Journal of the American Society of Brewing Chemists, 2003
Freddy R Delvaux, Jan A Delcour
exaly  

High Expression Levels of Cell Wall Protein Cwp2p Decrease the Turbidity of Fresh Lager Beer by Reducing the Size of Haze Particles

Journal of the American Society of Brewing Chemists, 2009
Fumihiko Omura, Yoshihiro Nakao
exaly  

El uso de la lógica difusa para la potabilizacion del agua

Revista De Ingenieria, 2000
Mauricio Duque
exaly