Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2072-2389

MARCH 2011 (published: 01.03.2011)

Number 1(11)

Home > Issue > Complex approach to enhancement of colloidal stability of beer

UDC 663

Complex approach to enhancement of colloidal stability of beer

Dedegkayev A.T.

Complex approach to enhancement of colloidal stability of beer has been considered. It provides for revelation of chemical nature of haze generating substances and for explanation of chose of auxiliary materials in order to reduce the number of these materials in beer.
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Keywords: turbidity of beer, electrophoresis potential, kieselguhr, silica gel, enzymes

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