The Effect of the Malt Grinding Degree on the pH Value and Extract Content in Beer Mash
Authors
Marcin Natoniewski
Department of Engineering and Food Machinery, University of Life Sciences in Lublin, Poland
Leszek Rydzak
Department of Engineering and Food Machinery, University of Life Sciences in Lublin, Poland
Agata Wyciszkiewicz
Faculty of Chemistry, Silesian University of Technology in Gliwice, Poland
Tomasz Guz
Department of Engineering and Food Machinery, University of Life Sciences in Lublin, Poland
DOI: https://doi.org/10.1515/agriceng-2018-0035 | Journal eISSN: 2449-5999 | Journal ISSN: 2083-1587
Language: English
Page range: 43 - 49
Submitted on: Jul 1, 2018
Accepted on: Nov 1, 2018
Published on: Jan 25, 2019
Published by: Polish Society of Agricultural Engineering
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
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© 2019 Marcin Natoniewski, Leszek Rydzak, Agata Wyciszkiewicz, Tomasz Guz, published by Polish Society of Agricultural Engineering
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.