MBAA TQ doi:10.1094/TQ-46-1-0326-01
Nutritional Improvement of Distillers Grains by Solid-State Fermentation
Brian Hoskins and Mark Lyons. Alltech, Inc., 3031 Catnip Hill Pike, Nicholasville, KY 40356.
MBAA TQ doi:10.1094/TQ-46-1-0316-01
An Evaluation of the Public Understanding of Beer and Brewing
J. E. Smythe and C. W. Bamforth. Department of Food Science & Technology, University of California, Davis, CA 95616-8598.
MBAA TQ doi:10.1094/TQ-46-1-0226-01
Corn Size Distribution, Cold Water Extract, and Diastatic Power in Relation to Malted Barley Quality
Reginald C. Agu. The Scotch Whisky Research Institute, Research Avenue North, Riccarton, Edinburgh, EH14 4AP, Scotland, UK.
MBAA TQ doi:10.1094/TQ-46-1-0212-01
Comparing Different Rinsing Methods Used During Cleaning-in-Place of Process Vessels to Minimize Water Use
George Agius and Doug Funnell. JohnsonDiversey Inc., Oakville, ON, Canada.
MBAA TQ doi:10.1094/TQ-46-1-0210-01
5S: A Systematic Approach to Improving Brewery Operations
Mark Fischer. New Belgium Brewing Company, 500 Linden St., Fort Collins, CO 80524.
MBAA TQ doi:10.1094/TQ-46-1-0208-01
Wort Boiling by Batch Rectification—Possibilities for Reducing Required Evaporation
Dr.-Ing. Marcus Hertel (1,2), and Prof. Dr.-Ing. Karl Sommer (2). 1. Hertel GmbH Constructiones Cerevisiae, Gstättengasse 31, 5020 Salzburg, Austria. 2. TU München-Weihenstephan, Lehrstuhl für Maschinen- und Apparatekunde, Am Forum 2, D-85350 Freising-Weihenstephan, Germany.
