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The Effect of the Malt Grinding Degree on the pH Value and Extract Content in Beer Mash Cover

The Effect of the Malt Grinding Degree on the pH Value and Extract Content in Beer Mash

Agricultural Engineering
Volume 22 (2018): Issue 4 (December 2018)
By: Marcin Natoniewski,  Leszek Rydzak,  Agata Wyciszkiewicz and  Tomasz Guz  
Open Access
|Jan 2019

Authors

Marcin Natoniewski

marcin.natoniewski@gmail.com

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
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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:
extract content,
pH,
malt,
beer mash,
fragmentation of malt
Related subjects:
Business and economics,
Business management,
Industries,
Transportation, logistics, air traffic, shipping,
Engineering,
Mechanical engineering,
Production technology,
Materials sciences,
Biomaterials and natural materials,
Materials for energy

© 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.

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