{"version":"1.0","type":"rich","provider_name":"EbookNetworking","provider_url":"https://www.ebooknetworking.net","title":"Flavour Science: Chapter 23. Formation of Beer Volatile Compounds at Different Fermentation Temperatures using Immobilized Yeasts","author_name":"Daniela Smogrovicova","thumbnail_url":"https://www.ebooknetworking.net/books/noimage.jpg","thumbnail_width":330,"thumbnail_height":500,"html":"<a href=\"https://www.ebooknetworking.net/books_detail-B019ZU97WW.html\">Flavour Science: Chapter 23. Formation of Beer Volatile Compounds at Different Fermentation Temperatures using Immobilized Yeasts</a>","width":400,"height":300}