Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural
sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS
Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing
UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2010
Volume 13
Issue 1/volume13
Volume 13
Issue 1/volume13
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Copyright © Wydawnictwo Uniwersytetu Przyrodniczego we Wroclawiu, ISSN 1505-0297
Czerniejewska–Surma B. , Alchimowicz M. 2010. CHANGES IN HISTAMINE CONTENT IN BEER PRODUCTION PROCESS, EJPAU 13(1/volume13), #12.
Available Online: http://www.ejpau.media.pl/volume13/issue1/volume13/art-12.html
Available Online: http://www.ejpau.media.pl/volume13/issue1/volume13/art-12.html
CHANGES IN HISTAMINE CONTENT IN BEER PRODUCTION PROCESS
Barbara Czerniejewska–Surma, Michał Alchimowicz
Food Quality Department,
West Pomeranian University of Technology, Szczecin, Poland
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Key words:
histamine, beer, brewing.
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Barbara Czerniejewska–Surma
Food Quality Department,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland
Phone: + 48 (091) 449 65 64
email: Barbara.Czerniejewska-Surma@zut.edu.pl
Michał Alchimowicz
Food Quality Department,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland
Phone: + 48 (091) 449 65 69
email: Michal.Alchimowicz@zut.edu.pl
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.