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  1. 1

    Relationship among B-Glucan content of barley and malt, B-glucanese activity of malt, and eleven malting quality factors and their heritabilities by Evaristo, Andres Alfredo Iruegas

    Visual Material


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  2. 2

    Wines, liquors and similar products by Mendoza, Jose M.

    Published 1962
    Book


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  3. 3

    Barley and malt biology, biochemistry, technology by Cook, Arthur Herbert, ed

    Published 1962
    Book


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  4. 4

    Malting and brewing science

    Published 1982
    Book


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  5. 5

    Malting and brewing science by Briggs, D. E. (Dennis Edward)

    Published 1981
    Book


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