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
- Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content
- Whisky Maturation and Wood Policy
- The Quantitative Analysis of Thiamin and Riboflavin and Their Respective Vitamers in Fermented Alcoholic Beverages.
- Acetaldehyde stimulates ethanol-stressed Saccharomyces cerevisiae, grown on different carbon sources.
- 127. Climate change is good news for English wine
- The evolution of dextrins during the mashing and fermentation of all-malt whisky production
- Viticulture - introduction
- Isolation, Identification, and Characterisation of Beer-Spoilage Lactic Acid Bacteria from Microbrewed Beer from Victoria, Australia
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.