Bibliography: Difference between revisions
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Van Laer, H. (1900). ''[[Recherches sur les Bières à Double Face.]]'' Annales de l’Institut Pasteur.<br> | Van Laer, H. (1900). ''[[Recherches sur les Bières à Double Face.]]'' Annales de l’Institut Pasteur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
'''Category:''' Science | '''Category:''' Science, Fermentation | ||
Van Laer, H. (1909). ''[[Questions – Réponses - II .]]'' Le Petite Journal du Brasseur. <br> | Van Laer, H. (1909). ''[[Questions – Réponses - II .]]'' Le Petite Journal du Brasseur. <br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
'''Category:''' Science | '''Category:''' Science, Fermentation | ||
Van Laer, H. (1928a). ''[[La fermentation des Lambics.]]'' Le Petit Journal du Brasseur.<br> | Van Laer, H. (1928a). ''[[La fermentation des Lambics.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
'''Category:''' Science | '''Category:''' Science, Fermentation | ||
Van Laer, H. (1928b). ''[[La fermentation des Lambics - II.]]'' Le Petit Journal du Brasseur.<br> | Van Laer, H. (1928b). ''[[La fermentation des Lambics - II.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
'''Category:''' Science | '''Category:''' Science, Fermentation | ||
Van Nedervelde, L. et al. (1995). ''[[Biochemical Properties of Brettanomyces Yeasts.]]'' Food Spoilage Microorganisms, Woodhead Publishing.<br> | Van Nedervelde, L. et al. (1995). ''[[Biochemical Properties of Brettanomyces Yeasts.]]'' Food Spoilage Microorganisms, Woodhead Publishing.<br> | ||
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Van Oevelen, D. et al. (1976). ''[[Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze.]]'' Journal of the Institute of Brewing.<br> | Van Oevelen, D. et al. (1976). ''[[Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze.]]'' Journal of the Institute of Brewing.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science, Fermentation | ||
Van Oevelen, D. et al. (1977). ''[[Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze.]]'' Journal of the Institute of Brewing.<br> | Van Oevelen, D. et al. (1977). ''[[Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze.]]'' Journal of the Institute of Brewing.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science, Fermentation | ||
Van Oevelen, D. et al. (1978). ''[[Origin and Evolution of Dimethyl Sulfide and Vicinal Diketones During the Spontaneous Fermentation of Lambic and Gueuze.]]'' Cerevisia.<br> | Van Oevelen, D. et al. (1978). ''[[Origin and Evolution of Dimethyl Sulfide and Vicinal Diketones During the Spontaneous Fermentation of Lambic and Gueuze.]]'' Cerevisia.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:'' Science | '''Category:'' Science, Fermentation | ||
Van Oevelen, D. et al. (1979). ''[[Slime Production by Brewery Strains of Pediococcus cerevisiae.]]'' Journal of the American Society of Brewing Chemists.<br> | Van Oevelen, D. et al. (1979). ''[[Slime Production by Brewery Strains of Pediococcus cerevisiae.]]'' Journal of the American Society of Brewing Chemists.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science, Fermentation | ||
Van Roy, J.P. (1990). ''[[Projets et Réalités: Le Musée Bruxellois de la Gueuze. Bières et Brasseries.]]'' <br> | Van Roy, J.P. (1990). ''[[Projets et Réalités: Le Musée Bruxellois de la Gueuze. Bières et Brasseries.]]'' <br> | ||
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Vossen, A. (1923). ''[[L'influence du Bac Refroidissoir dans la Fermentation Spontanée.]]'' Le Petit Journal du Brasseur.<br> | Vossen, A. (1923). ''[[L'influence du Bac Refroidissoir dans la Fermentation Spontanée.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
'''Category:''' Science | '''Category:''' Science, Coolship | ||
Vossen, A. (1937). ''[[Du Lambic.]]'' Le Petit Journal du Brasseur<br> | Vossen, A. (1937). ''[[Du Lambic.]]'' Le Petit Journal du Brasseur<br> | ||