The effect of fermentation time and method on the formation of some flavour compounds in brewing

Veijo Mäkinen

Research output: Book/ReportReport

Original languageEnglish
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Number of pages14
Publication statusPublished - 1970
MoE publication typeD4 Published development or research report or study

Publication series

SeriesValtion teknillinen tutkimuslaitos. Tiedotus: Sarja IV. Kemia
Number116
ISSN0073-1781

Keywords

  • brewing
  • fermentation
  • flavour

Cite this

Mäkinen, V. (1970). The effect of fermentation time and method on the formation of some flavour compounds in brewing. Espoo: VTT Technical Research Centre of Finland. Valtion teknillinen tutkimuslaitos. Tiedotus: Sarja IV. Kemia, No. 116
Mäkinen, Veijo. / The effect of fermentation time and method on the formation of some flavour compounds in brewing. Espoo : VTT Technical Research Centre of Finland, 1970. 14 p. (Valtion teknillinen tutkimuslaitos. Tiedotus: Sarja IV. Kemia; No. 116).
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language = "English",
series = "Valtion teknillinen tutkimuslaitos. Tiedotus: Sarja IV. Kemia",
publisher = "VTT Technical Research Centre of Finland",
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Mäkinen, V 1970, The effect of fermentation time and method on the formation of some flavour compounds in brewing. Valtion teknillinen tutkimuslaitos. Tiedotus: Sarja IV. Kemia, no. 116, VTT Technical Research Centre of Finland, Espoo.

The effect of fermentation time and method on the formation of some flavour compounds in brewing. / Mäkinen, Veijo.

Espoo : VTT Technical Research Centre of Finland, 1970. 14 p. (Valtion teknillinen tutkimuslaitos. Tiedotus: Sarja IV. Kemia; No. 116).

Research output: Book/ReportReport

TY - BOOK

T1 - The effect of fermentation time and method on the formation of some flavour compounds in brewing

AU - Mäkinen, Veijo

PY - 1970

Y1 - 1970

KW - brewing

KW - fermentation

KW - flavour

M3 - Report

T3 - Valtion teknillinen tutkimuslaitos. Tiedotus: Sarja IV. Kemia

BT - The effect of fermentation time and method on the formation of some flavour compounds in brewing

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Mäkinen V. The effect of fermentation time and method on the formation of some flavour compounds in brewing. Espoo: VTT Technical Research Centre of Finland, 1970. 14 p. (Valtion teknillinen tutkimuslaitos. Tiedotus: Sarja IV. Kemia; No. 116).