Contents

Volume 71: Number 2 (2013)

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Research Articles

Theoretical Study on a Statistical Method for the Simple and Reliable Pre-Selection of Wheat Malt Types for Brewing Purposes based on Generally Accepted Quality Characteristics.
Jean Titze, Andrea Faltermaier, Birgit Schnitzenbaumer, Martina Gastl, Thomas Becker, Vladimír Ilberg, and Elke Arendt. Pages 67-75. http://dx.doi.org/10.1094/ASBCJ-2013-0407-01.
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Study on the Gibberellic Acid Residues in Brewing.
Chunfeng Liu, Linjiang Zhu, Xiangsheng Yin, Zhen Xu, and Qi Li. Pages 76-82. http://dx.doi.org/10.1094/ASBCJ-2013-0408-01.
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The World’s Most Popular Assay? A Review of the Ninhydrin-Based Free Amino Nitrogen Reaction (FAN Assay) Emphasizing the Development of Newer Methods and Conditions for Testing Alcoholic Beverages.
Gary Spedding. Pages 83-89. http://dx.doi.org/10.1094/ASBCJ-2013-0411-01.
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The Relationship Between Yeast Cell Age, Fermenter Cone Environment, and Petite Mutant Formation in Lager Fermentations.
Stephen J. Lawrence, Sarah Nicholls, Wendy G. Box, Raffaele Sbuelz, Francis Bealin-Kelly, Barry Axcell, and Katherine A. Smart. Pages 90-96. http://dx.doi.org/10.1094/ASBCJ-2013-0405-01.
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Ascorbate Peroxidase in Malted Barley.
Makoto Kanauchi and Charles W. Bamforth. Pages 97-102. http://dx.doi.org/10.1094/ASBCJ-2013-0103-01.
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