dc.contributor.author | Dysvik, Anna | |
dc.contributor.author | Liland, Kristian Hovde | |
dc.contributor.author | Myhrer, Kristine S. | |
dc.contributor.author | Westereng, Bjørge | |
dc.contributor.author | Rukke, Elling-Olav | |
dc.contributor.author | de Rouck, Gert | |
dc.contributor.author | Wicklund, Trude | |
dc.date.accessioned | 2020-01-21T08:16:09Z | |
dc.date.available | 2020-01-21T08:16:09Z | |
dc.date.created | 2019-03-29T11:47:11Z | |
dc.date.issued | 2019 | |
dc.identifier.citation | Journal of the Institute of Brewing. 2019, 125 (3), 342-356. | nb_NO |
dc.identifier.issn | 0046-9750 | |
dc.identifier.uri | http://hdl.handle.net/11250/2637117 | |
dc.language.iso | eng | nb_NO |
dc.title | Pre-fermentation with lactic acid bacteria in sour beer production | nb_NO |
dc.type | Journal article | nb_NO |
dc.type | Peer reviewed | nb_NO |
dc.description.version | acceptedVersion | |
dc.source.pagenumber | 342-356 | nb_NO |
dc.source.volume | 125 | nb_NO |
dc.source.journal | Journal of the Institute of Brewing | nb_NO |
dc.source.issue | 3 | nb_NO |
dc.identifier.doi | 10.1002/jib.569 | |
dc.identifier.cristin | 1688819 | |
dc.relation.project | Norges forskningsråd: 244259 | nb_NO |
dc.relation.project | Norges forskningsråd: 208674 | nb_NO |
dc.relation.project | Nofima AS: 201702 | nb_NO |
dc.relation.project | Norges forskningsråd: 262308 | nb_NO |
cristin.unitcode | 7543,3,3,0 | |
cristin.unitname | Sensorikk, forbruker og innovasjon | |
cristin.ispublished | true | |
cristin.fulltext | postprint | |
cristin.qualitycode | 1 | |