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Journal of the Institute of Brewing

Cover image for Vol. 118 Issue 4

December 2012

Volume 118, Issue 4

Pages 335–411

  1. Invited article

    1. Top of page
    2. Invited article
    3. Research articles
    4. Review article
    5. Research articles
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  2. Research articles

    1. Top of page
    2. Invited article
    3. Research articles
    4. Review article
    5. Research articles
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  3. Review article

    1. Top of page
    2. Invited article
    3. Research articles
    4. Review article
    5. Research articles
    1. You have free access to this content
  4. Research articles

    1. Top of page
    2. Invited article
    3. Research articles
    4. Review article
    5. Research articles
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      Characteristics of aromatic compound production using new shochu yeast MF062 isolated from shochu mash (pages 406–411)

      H. Yamamoto, M. Mizutani, K. Yamada, H. Iwaizono, K. Takayama, M. Hino, T. Kudo, H. Ohta, K. Kida and S. Morimura

      Version of Record online: 15 FEB 2013 | DOI: 10.1002/jib.57

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