J. O. Harris

THE USE OF CONTROLLED LEVELS OF ACTIDIONE FOR BREWING AND NON-BREWING YEAST STRAIN DIFFERENTIATION

J. O. Harris, Wayne G. Watson · Journal of the Institute of Brewing · 1968 · 27 citations · Full text

Agriculture, Food Science, Microbiology +11

THE BITTERNESS OF HOP-DERIVED MATERIALS IN BEER

R. A. Aitken, Andrew Bruce, J. O. Harris et al. · Journal of the Institute of Brewing · 1970 · 26 citations · Full text

Agriculture, Chemistry, Food Chemistry +13

QUANTITATIVE ANALYSES OF BEER BITTERING SUBSTANCES BY THIN-LAYER CHROMATOGRAPHY

R. A. Aitken, A. M. Bruce, J. O. Harris et al. · Journal of the Institute of Brewing · 1967 · 23 citations · Full text

Agriculture, Biochemistry, Chemistry +16

QUANTITATIVE ANALYSES OF BEER BITTERING SUBSTANCES AND HOP RESINS BY THIN-LAYER CHROMATOGRAPHY

R. A. Aitken, A. M. Bruce, J. O. Harris et al. · Journal of the Institute of Brewing · 1968 · 20 citations · Full text

Agriculture, Chemistry, Food Science +13

FILTRATION IN BREWING-A REVIEW*

J. O. Harris · Journal of the Institute of Brewing · 1968 · 14 citations · Full text

Engineering, Chemical Engineering, Food Science +10