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Filtering by: Date issued sim 1969-02-28 Degree Field Microbiology

An enzymatic method for the removal of diacetyl from fermented beverages

Creator:

Whinery, Janet

Abstract:

The presence of diacetyl in sufficient concentrations to cause off-flavor in beer is a serious economic problem affecting the brewing industry. Research was carried out in an attempt to provide an industrially acceptable method for reducing diacetyl to safe levels in beer, with additional applications to frozen concentrated orange juice,...

Resource Type:

Masters Thesis