Measurement of yeast vitality using a modified version of the intracellular pH measurement (ICP). Thiele, F., Back, W.. BrewingScience - Monatsschrift für Brauwissenschaft, 58 (January/February 2005), pp. 2-5. view abstract | view article

The influence of mash acidification on long-chain fatty acid content in wort determinated by a new developed method. Schütz, M, Back, W.. BrewingScience - Monatsschrift für Brauwissenschaft, 58 (January/February 2005), pp. 6-10. view abstract | view article