A REVIEW OF AUTOMATED AND SEMI-AUTOMATED ANALYSIS IN BREWING
- 10 September 1975
- journal article
- review article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 81 (5) , 399-407
- https://doi.org/10.1002/j.2050-0416.1975.tb06412.x
Abstract
Automated and semi‐automated methods of analysis available to the brewing industry are reviewed.Keywords
This publication has 48 references indexed in Scilit:
- The automatic determination of sugars in foodstuffs by a continuous flow technique with a redox detectorThe Analyst, 1972
- Automation of nitrogen analysis of grain and grain productsAnalytical Chemistry, 1971
- The use of automation in determining nitrogen by the Kjeldahl method, with final calculations by computerThe Analyst, 1970
- The automatic determination of original gravity of beer. Part III. Automatic sensing of peaks and calculation of resultsThe Analyst, 1969
- Gel chromatographic separation of oligosaccharides at elevated temperatureFEBS Letters, 1968
- The automatic determination of original gravity of beer. Part II. The determination of alcohol and gravity lostThe Analyst, 1968
- The automatic determination of original gravity of beer. Part I. Introduction and determination of reducing sugar after hydrolysisThe Analyst, 1968
- An absorptiometric method for determining ammonia in boiler feed-waterThe Analyst, 1964
- The suitability of tungsten strip lamps as secondary standard sources in photoelectric pyrometryJournal of Scientific Instruments, 1963
- The Separation of Sugars by Ion Exchange1Journal of the American Chemical Society, 1952