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Use of Exogenous Enzymes and Process Management to Improve the Shelf Life of Traditional Opaque Beer
- Sorelle Dongmo Nsogning, M. Zarnkow, T. Becker, Alexander Merz, S. Schönenberg
- 1 January 2015
The quality factor for the consumer that traditional opaque beer is drinkable is the continuous fermentation and appearance of foam. The use of commercial enzymes at pitching time for continuous… Expand