{"title":"How the Method of Beer Dispense Influences the Served CO2 Content and the Sensory Profile of Beer","authors":"P. Kosin, J. Savel, D.E. Evans, A. Broz","doi":"10.1016/j.cervis.2013.09.014","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 54"},"PeriodicalIF":0.0000,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.014","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cerevisia","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1373716313000942","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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