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Agata Wyciszkiewicz
Agata Wyciszkiewicz
Food science
Grinding
Chemistry
Brewing
Food processing
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The Effect of the Malt Grinding Degree on the pH Value and Extract Content in Beer Mash
2018
Marcin Natoniewski
Leszek Rydzak
Agata Wyciszkiewicz
T. Guz
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