Drinks and juices
The Openfields library holds materials on preparation, production and consumption of drinks, beverages, crushes, cordials and juices, (i.e. liquids which are specifically prepared for human consumption), of possible interest to producers, processors, packers, extractors, brokers, marketers and consumers alike.
A sample of Items held in the Drinks and juices category
- The Quantitative Analysis of Thiamin and Riboflavin and Their Respective Vitamers in Fermented Alcoholic Beverages.
- The growth and survival of food-borne pathogens in beer.
- The evolution of dextrins during the mashing and fermentation of all-malt whisky production
- Optimising the Use of Fungicides in Distilling Wheat
- Viticulture - introduction
- The growth and survival of food-borne pathogens in sweet and fermenting brewers' wort.
- Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content
- Acetaldehyde stimulates ethanol-stressed Saccharomyces cerevisiae, grown on different carbon sources.
There are currently no subcategories in the Drinks and juices section.
Where Am I?
The OpenFields Library is a free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.