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Technical pollution prevention guide for brewery and wine operations in the lower fraser basin
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Photolysis of hop-derived trans-iso-α-acids and trans-tetrahydroiso-α -acids, product identification in relation to the lightstruck flavour of beer
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Recent developments in biological treatment of brewery effluent
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Determination of time temperature effect during pasteurization process on color, aroma and flavor of beer using sensorial analysis
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Gua̕ de las mejores tčnicas disponibles en Espaą del sector cervecero
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La cadena agroindustrial de cebada, malta, cerveza , propuesta para la renegociacin̤ del TLCAN y polt̕ica de fomento para su reconstruccin̤
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Continuous primary fermentation of beer , yeast immobilization kinetics and product quality
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Actividad antioxidante de la cerveza , estudios in vitro e in vivo
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