New process development of sour ale by microbrewery
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 104 === The objective of the present study was to develop a fruit flavor sour ale with short processing time and high market acceptance. The results demonstrated that the lauter tun method has a higher brewhouse yield than BIAB method, making lauter tun a better wa...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/14302994400564764553 |