Abstract
New developments in biotechnology have opened many possibilities for the development of new malting barley varieties, malting techniques and fermentation.
| Original language | English |
|---|---|
| Pages (from-to) | 501-505 |
| Journal | Journal of the Institute of Brewing |
| Volume | 93 |
| Issue number | 6 |
| DOIs | |
| Publication status | Published - 1987 |
| MoE publication type | B1 Article in a scientific magazine |
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