{"title":"比较Rudin和NIBEM方法测量泡沫稳定性与手动倒法,以确定啤酒特性,提供消费者稳定的啤酒泡沫","authors":"D.E. Evans, M. Oberdieck, K.S. Redd, R. Newman","doi":"10.1016/j.cervis.2013.09.010","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 53"},"PeriodicalIF":0.0000,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.010","citationCount":"0","resultStr":"{\"title\":\"Comparison of the Rudin and NIBEM Methods for Measuring Foam Stability with a Manual Pour Method to Identify Beer Characteristics That Deliver Consumers Stable Beer Foam\",\"authors\":\"D.E. Evans, M. Oberdieck, K.S. Redd, R. Newman\",\"doi\":\"10.1016/j.cervis.2013.09.010\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":100228,\"journal\":{\"name\":\"Cerevisia\",\"volume\":\"38 2\",\"pages\":\"Page 53\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2013-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.010\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cerevisia\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1373716313000905\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cerevisia","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1373716313000905","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Comparison of the Rudin and NIBEM Methods for Measuring Foam Stability with a Manual Pour Method to Identify Beer Characteristics That Deliver Consumers Stable Beer Foam