Skip to main content
SpringerLink
Log in

Off-flavours in alcoholic beverages

  • Chapter
Food Taints and Off-Flavours

Abstract

Alcoholic beverages are drunk by the consumer with a certain level of expectation, based upon the brands’ reputation. Up until the point of consumption they should have a consistent flavour, remain stable and be microbiologically sound. If this expectation is not met, the commercial implications can be significant.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Amerine, M. A. (1980). The words used to describe abnormal appearance, odor, taste, and tactile sensations of wines. In The Analysis and Control of Less Desirable Flavors in Foods and Beverages. Academic Press, London, pp. 319–351.

    Google Scholar 

  • Amon, J. M., Simpson, R. F. and Vandepeer, J. M. (1987). A taint in wood-matured wine attributable to microbiological contamination of the oak barrel. Wine Industr. Jl 2 (2), 35.

    Google Scholar 

  • Andrews, D. A. (1979). Taints: flavour, descriptions and origins. Brewer 65 (777), 236–239.

    CAS  Google Scholar 

  • Andrews, D. A. (1984). Processing in relation to flavour (Cass College Lecture). Brew. Guardian 113 (2), 28–33.

    Google Scholar 

  • Andrews, D. A. (1987). Beer off-flavours — their cause, effect and prevention. Brew. Guardian 116 (1), 14–15

    Google Scholar 

  • Andrews, D. A. (1987). Beer off-flavours — their cause, effect and prevention. Brew. Guardian 116 (1), 8–21.

    Google Scholar 

  • Anness, B. J. and Bamforth, C. W. (1982). Dimethyl sulphide — a review. J. Inst. Brew 88 (4), 244–252.

    CAS  Google Scholar 

  • Anon. (1995). Mould-busting. Wine Spirit Internat. 63.

    Google Scholar 

  • Bailey, L. H. (1988). The Evolution of our Native Fruits. Macmillan, New York.

    Google Scholar 

  • Bamforth, C. W. (1986). Beer flavour stability. Brewer 72 (856), 48–51.

    Google Scholar 

  • Bamforth, C. W. and Parsons, R. (1986). New procedures to improve the flavour stability of beer. Birra Malto Anno XXXI, 29.

    Google Scholar 

  • Beech, F. W. and Carr, J. G. (1977). Cider and perry. In Economic Microbiology, Volume 1 Alcoholic Beverages (Ed. A. H. Rose). Academic Press, London, pp. 139–313.

    Google Scholar 

  • Bell, D. J., Blake, J. D. and Taylor, W. J. (1994). Formation and identification of a musty taint in beer. Proc. Conv. Inst. Brew. (Asia Pacific Sect.) — Sydney 23,120–124.

    Google Scholar 

  • Brenner, M. W. (1983). Phenolic flavors in beer — old and new. Beverages 43 (1), 19.

    Google Scholar 

  • Burkhardt, R. (1973). Occasional occurrence of unpleasant odor and flavor of musts (sweet reserve) and wines after treatment with potassium sorbate. Ges. Dtsch. Chem. Fachgruppe Lebensm. Gericht. Chem. Mitteilungsbl. 27, 259–261.

    CAS  Google Scholar 

  • Casson, D. (1984). Interactions in beer dispense systems. Brew. Guardian 113 (8), 7–8

    Google Scholar 

  • Casson, D. (1984). Interactions in beer dispense systems. Brew. Guardian 113 (8), 3–14.

    Google Scholar 

  • Casson, D. (1985). Microbiological problems of beer dispense. Brewer 71 (853), 417–421.

    Google Scholar 

  • Charpentier, N. and Maujen, A. (1981). Sunlight Flavours in Champagne Wines in Flavour ′81 3 rd Weurman Symposium, Proceedings of the International Conference, Munich, pp. 609–615.

    Google Scholar 

  • Clapperton, J. F. (1978) Fatty acids contributing to caprylic flavour in beer. The use of profile and threshold data in flavour research. J. Inst. Brew. 84 (2), 107–112.

    CAS  Google Scholar 

  • Clapperton, J. F. and Brown, D. G. W. (1978). Caprylic flavour as a feature of beer flavour. J. Inst. Brew. 84 (2), 90–92.

    CAS  Google Scholar 

  • Coates, G. B. (1988). Food safety through the HACCP System (Hazard Analysis and Critical Control Points). Ferment 1 (3), 36–39.

    Google Scholar 

  • Cosser, K. B., Murray, J. P. and Hazapfel, C. W. (1980). Investigation of a ribes off-flavour in beer. Tech. Q. Master Brew. Assoc. Am. 17 (2), 53–59.

    CAS  Google Scholar 

  • Dalgliesh, C. E. (1977). Flavour stability. Proc. Eur. Brew. Conv. Amsterdam 16th Congress, EBC, Rotterdam, pp. 623–659.

    Google Scholar 

  • De Rosa, T., Margeheri, G., Moret, I., Scarponi, G. and Versini, G. (1983). Sorbic acid as a preservative in sparkling wine. Its efficacy and adverse flavor effect associated with ethyl sorbate formation. Am. J. Enol. Vitic. 34 (2), 98–102.

    Google Scholar 

  • Dittrich, H. H. and Kemer, E. (1964). Diacetyl als Weinfehler Ursache und Beseitigung des ‘Milchsäuretones’. Wein-Wiss, 19, 528–535.

    CAS  Google Scholar 

  • Donhauser, S., Glas, K., Buckle, J. and Bock, M. (1992). A contribution to the discussion of amines in connection with anion exchanges in the food industry. Brauwelt 132 (46) 2404.

    CAS  Google Scholar 

  • Donhauser, S., Glas, K., Buckle, J. and Bock, M. (1992). A contribution to the discussion of amines in connection with anion exchanges in the food industry. Brauwelt 132 (46) 2406.

    Google Scholar 

  • Donhauser, S., Glas, K., Buckle, J. and Bock, M. (1992). A contribution to the discussion of amines in connection with anion exchanges in the food industry. Brauwelt 132 (46) 2408–2410.

    Google Scholar 

  • Donhauser, S., Glas, K., Buckle, J. and Bock, M. (1992). A contribution to the discussion of amines in connection with anion exchanges in the food industry. Brauwelt 132 (46) 2417.

    Google Scholar 

  • Drawert, F. (1974). The chemistry of winemaking as biological-technological sequence. Chemistry of Winemaking (Adv. Chem. Ser.) 137, 1–10.

    Article  CAS  Google Scholar 

  • Engan, S. (1991). Off-flavours in beer. Brauwelt Int. 3, 217–223.

    Google Scholar 

  • European Parliament and Council Directive 95/02/EC of 20.2.95.

    Google Scholar 

  • Godtfredsen, S. E., Ottesen, M., Sigsgaard, P., Erdal, K., Mathiasen, T. and Ahrenst-Larsen, B. (1983). Use of α-acetolactate for accelerated maturation of beer. Proc. Eur. Brew. Conv., London, 19th Congress, Oxford University Press, Oxford, pp. 161–168.

    Google Scholar 

  • Goossens, E., Dillemans, M. and Masschelein, C. A. (1989). Headspace oxygen removal from packaged beer using crown cork inlays coated with glucose oxidase. Proc. Eur. Brew. Conv., London, 19th Congress, Oxford University Press, Oxford, p. 625.

    Google Scholar 

  • Gough, A. J. E. (1990). Pesticides and brewing raw materials. Ferment 3 (6), 373–375.

    Google Scholar 

  • Guzinski, J. A. (1994). Practical considerations of reduced hop extracts. Eur. Brew. Conv. Monogr., XXII Symposium on Hops, Zoeterwoude, May, June, Verlag, Nurnberg, pp. 105–113.

    Google Scholar 

  • Haikara, A. (1994). Hygiene control of raw materials. Eur. Brew. Conv. Monogr., XXI, Symposium on Process Hygiene, Nutfield, March, Verlag, Nurnberg, pp. 148–158.

    Google Scholar 

  • Halliday, J. and Johnson, H. (1992). The Art and Science of Wine, Mitchell Beazley, London.

    Google Scholar 

  • Hammond, J. R. M. (1986). The contribution of yeast to beer flavour — (Cass College Lecture). Brew. Guardian 115 (9), 27.

    Google Scholar 

  • Hammond, J. R. M. (1986). The contribution of yeast to beer flavour — (Cass College Lecture). Brew. Guardian 115 (9), 28.

    Google Scholar 

  • Hammond, J. R. M. (1986). The contribution of yeast to beer flavour — (Cass College Lecture). Brew. Guardian 115 (9), 31–33.

    Google Scholar 

  • Hardwick, W. A. (1978). Two-piece cans: some flavor problems caused by manufacturing materials or practices. Tech. Q. Master Brew. Assoc. Am. 15 (1), 23–25.

    Google Scholar 

  • Harrison, G. A. F. and Collins, E. (1968). Determination of taste thresholds for a wide range of volatile and non-volatile compounds in beer. Proc. Am. Soc. Brew. Chem. 5th–9th May, St Paul, Minnesota, 83–87.

    Google Scholar 

  • Hashimoto, N. (1981). Flavour stability of packaged beers. In Brewing Science (Ed. J. R. Pollock) Academic Press, London, pp. 347–405.

    Google Scholar 

  • Hawthorne, D. B., Shaw, R. D., Davine, D. F., Kavanagh, T. E. and Clarke B. J. (1991). Butyric acid off-flavours in beer: origin and control. J. Am. Soc. Brew. Chem. 49 (1), 4–8.

    CAS  Google Scholar 

  • Huige, N., J. (1993). Progress in Beer Oxidation in ACS Symposium Series 536, Control in Beer and Wine Production (Ed. Gump, B. H.) pp. 64–97.

    Google Scholar 

  • Ingledew, W. M. (1979). Effect of bacterial contamination on beer. A review. J. Am. Soc. Brew. Chem. 37 (3), 145–150.

    CAS  Google Scholar 

  • Irwin, A. J., Bordeleau, L. and Barker, R. L. (1993). Model studies and flavor-threshold determination of 3-methyl-2-butene-l-thiol in beer. J. Am. Soc. Brew. Chem. 51 (1), 1–3.

    CAS  Google Scholar 

  • Jackson, A., Hodgson, B., Torline, P., de Kock, A., van der Lunde, L. and Stewart, M. (1994). Beer taints associated with unusual water supply conditions. Tech. Q. Master Brew. Am. Assoc. 31 (4), 117–120.

    CAS  Google Scholar 

  • Jahrig, A. and Schade, W. (1981). Investigations on the antimicrobial activity of hop constituents and their transformation products against microorganisms in the brewery. Lebensmittind 28 (7), 311–315.

    Google Scholar 

  • Jones, R. D., Kavanagh, T. E. and Clarke, B. J. (1988). Determination of carbaryl residues in malt and beer and their impact on beer quality. J. Am. Soc. Brew Chem. 46 (2), 43–50.

    CAS  Google Scholar 

  • Kamimura, M. and Kaneda, H. (1992). Off-flavors in beer. In Off-Flavors in Food and Beverages (Dev. Food Sci. 28) (Ed. G. Charalambous). Elsevier Science Amsterdam, 433–472.

    Google Scholar 

  • King, A. W., Meads, D. J. and Vernel, C. (1994). Identification of a beer flavour taint originating from contamination during the transportation of packaging materials. Proc. Conv. Inst. Brew. (Asia Pacific Sect. — Sydney), 23,198.

    Google Scholar 

  • Lambert, D. E., Shaw, K. J. and Whitfield, F. B. (1993). Lacquered aluminium cans as an indirect source of 2,4,6-trichloroanisole in beer. Chem. Ind. 12, 461–462.

    Google Scholar 

  • Laws, D. R. J. and Peppard, T. L. (1982). The stability of flavour constituents in alcoholic beverages. Food Chem. 9(1/2), 131–146.

    Article  CAS  Google Scholar 

  • Lea, A. G. H. (1995). Cidermaking. In Fermented Beverage Production (Eds A. G. H. Lea and J. R. Piggott), Blackie A & P, Glasgow, pp. 66–69.

    Google Scholar 

  • Lee, S. Y., Mabee, M. S., Jangaard, N. O. and Horuichi, E. K. (1980). Pectinatus a new genus of bacteria capable of growth in hopped beer. J. Inst. Brew. 86 (1), 28–30.

    CAS  Google Scholar 

  • Maarse, H., Nijssen, L. M. and Angelino, S. A. G. F. (1987). Halogenated phenols and chloroanisoles; occurrence, formation and prevention. Proc. 2nd Wartburg Aroma Symposium, (Ed. Rothe, M.), Akademie Verlag.

    Google Scholar 

  • Madigan, D., McMurrough, I. and Smyth, M. R. (1994). Rapid determination of 4-vinyl guaiacol and ferulic acid in beers and worts by high-performance liquid chromatography. J. Am. Soc. Brew. Chem. 52(4), 152–155.

    CAS  Google Scholar 

  • McGarrity, M. J. (1990). Processes for the reduction of organic contaminant levels in water. Louvain Brew. Lett. 4 (3/4), 3–11.

    Google Scholar 

  • Meaden, P. (1994). Padding out the POF gene. Ferment. 7 (4), 229–230.

    Google Scholar 

  • Meilgaard, M. C. (1972). Stale flavour carbonyls in brewing. Brew. Dig. 47 (4), 48–52.

    CAS  Google Scholar 

  • Meilgaard, M. C. (1972). Stale flavour carbonyls in brewing. Brew. Dig. 47 (4), 54.

    Google Scholar 

  • Meilgaard, M. C. (1972). Stale flavour carbonyls in brewing. Brew. Dig. 47 (4), 56–57.

    Google Scholar 

  • Meilgaard, M. C. (1972). Stale flavour carbonyls in brewing. Brew. Dig. 47 (4), 62.

    Google Scholar 

  • Meilgaard, M. C. (1975). Flavor chemistry of beer: part II: flavor and threshold of 239 aroma volatiles. Tech. Q. Master Brew. Assoc. Am. 12 (3), 151–168.

    CAS  Google Scholar 

  • Miedaner, H. and Narziss, L. (1986). Volatiles during wort boiling: general considerations and a comparison of various boiling systems. Eur. Brew. Conv. Monogr. XI, Wort Production, Mafflies, April, Verlag, Nurnberg, pp. 80–97.

    Google Scholar 

  • Miedaner, H., Narziss, L. and Eichborn, P. (1991). Some aspects on flavour stability — a sensorical and analytical evaluation. Proc. Eur. Brew. Conv. 23rd Congress, Lisbon, Oxford University Press, Oxford, pp. 401–408.

    Google Scholar 

  • Narziss, L. (1993). Modern Wort Boiling. Proc. Conv. Inst. Brew. (Cent. South African Sect.), Somerset West, 28 Feb–4 Mar, 10B (Cent. & South African Sect.) Johannesburg, pp. 195–212.

    Google Scholar 

  • Nykanen, L. and Suomalainen, H. (1983). Aroma of Beer, Wine and Distilled Alcoholic Beverages, Riedel, Holland.

    Google Scholar 

  • Oag, I. D. M. and Webb, T. J. B. (1984). Practical experiences of packaging beer in ‘PET’ bottles. Tech. Q. Master Brew. Assoc. Am. 21(3), 131–139.

    Google Scholar 

  • O’Connor-Cox, E. S. C., Yui, P. M. and Ingledew, W. M. (1991). Pasteurization: thermal death of microbes in brewing. Tech. Q. Master Brew. Assoc. Am. 28 (2), 67–77.

    Google Scholar 

  • Peppard, T. L. and Laws, D. R. J. (1979). Hop-derived sulphur compounds and their effect on beer flavour. Proc. Eur. Brew. Conv. 17th Congress, Berlin, EBC, Rotterdam, pp. 91–104.

    Google Scholar 

  • Pettipher, G. (1993). HACCP audits — a route to safety and quality. Brewer 79 (942), 156–158.

    Google Scholar 

  • Peynaud, E. and Domerq, S. (1959). A review of microbiological problems in wine-making in France, Am. J. Enol. Viticol. 10(2), 69–77.

    Google Scholar 

  • Phipps, M. E. (1990). Brewing mold control. Brew. Dig. 65 (7), 28–29.

    Google Scholar 

  • Rapp, A., Krupser, W., Engel, L., Ullemeyer, H. and Heimann, W. (1980). Vitis 19, 13–23.

    CAS  Google Scholar 

  • Rapp, A., Pretorus, P. and Kugler, D. (1992). Foreign and undesirable flavours in wine. In Off-Flavours in Foods and Beverages (Ed. G. Charalambous), Elsevier Science Amsterdam, pp. 485–522.

    Google Scholar 

  • Rauhut, D. (1988) Proceedings of the International Symposium on Chromatography Wien Volume 2, 1988.

    Google Scholar 

  • Rauhut, D., Sponholz, W. and Dittrich, H. H. (1989). Deutsche Weinbau, Technik 16,873–874.

    Google Scholar 

  • Reinke, H. G., Hoag, L. E. and Kincaid, C. M. (1963). Effect of antioxidants and oxygen scavengers on the shelf-life of canned beer. Proc. Am. Soc. Brew. Chem. 21, 175–180.

    Google Scholar 

  • Richards, M. (1976). Quality hazards to brewery water supplies. Brew. Dig. 51 (8), 34–36.

    CAS  Google Scholar 

  • Richards, M. (1976). Quality hazards to brewery water supplies. Brew. Dig. 51 (8), 38.

    Google Scholar 

  • Richards, M. (1976). Quality hazards to brewery water supplies. Brew. Dig. 51 (8), 40.

    Google Scholar 

  • Richards, M. (1976). Quality hazards to brewery water supplies. Brew. Dig. 51 (8), 42.

    Google Scholar 

  • Robinson, J. (1994). The Oxford Companion to Wine. Oxford University Press, p. 382.

    Google Scholar 

  • Ryder, D. S., Power, J. and Siebel, R. E. (1989). A question of flavour stability or instability. Proc. Conv. Inst. Brew. (Cent, and South African Sect.), 12th–16th Feb, 10B (Cent. & South Africa Sect.), Johannesburg, pp. 366–391.

    Google Scholar 

  • Sakuma, S., Rikimaru, Y., Kobayashi, K. and Kowaka, M. (1991). Sunstruck flavour formation in beer. J. Am. Soc. Brew. Chem. 49 (4), 162–165.

    CAS  Google Scholar 

  • Sale, T. W. and Wilson, T. B. (1926). Distribution of volatile flavour in grapes and grape juice, J. Agr. Res. 33(4), 301–310.

    CAS  Google Scholar 

  • Sato, S., Nakamura, K., Yao, T. and Tadenuma, M. (1968). Studies on colorants in sake (XIII). Color development of sake by various treatments. J. Brew. Soc. Jpn. 63(4), 457–460.

    Article  CAS  Google Scholar 

  • Sato, S., Tadenuma, M., Takahashi, K. and Koike, K. (1975). J. Brew. Soc. Jpn. 70(8), 588–591.

    Article  CAS  Google Scholar 

  • Schmidt, H. J. (1988). Beer defects caused by microorganisms. Brauwelt Int. 1, 72–74.

    Google Scholar 

  • Seaton, J. C. and Moir, M. (1987). Sulphur Compounds and their Impact on Beer Flavour. Eur. Brew. Conv. Monogr. III, Symposium on Hops, Weihenstephan, 18th Sept, Verlag, Nurnburg, pp. 130–145.

    Google Scholar 

  • Simpson, W. J. and Hammond, J. R. M. (1988). Cold ATP Extractants compatible with constant light signal firefly luciferase reagents. Soc. Appl. Bacteriol. Proc. Technical Series 26, ATP Luminescence (Eds P. E. Stanley, B. J. McCarthy and R. Smither), Blackwell Scientific Publications, Oxford, 45–52.

    Google Scholar 

  • Simpson, W. J. and Hammond, J. R. M. (1990). A practical guide to the acid washing of brewers’ yeast. Ferment. 3 (6), 363–365.

    Google Scholar 

  • Statutory Instrument (SI) (1989) No. 533 Food Composition and Labelling the Preservatives in Food Regulations 1989.

    Google Scholar 

  • Stenius, V., Majamaa, E., Haikora, A., Henriksson, E. and Virtanen, H. (1991). Beer off-flavours originating from anaerobic spore-forming bacteria in brewery adjuncts. Proc. Eur. Brew. Conv., 23rd Congress, Lisbon, Oxford University Press, Oxford, pp. 529–536.

    Google Scholar 

  • Suihko, M-L., Pentilla, M., Scrie, H., Home, S., Blomquist, K., Tanaka, J., Inoue, T. and Knowles, J. (1989). Pilot brewing with α-acetolactate decarboxylase active yeasts. Proc. Eur. Brew. Conv., 22nd Congress, Zurich, Oxford University Press, Oxford, pp. 483–490.

    Google Scholar 

  • Takahashi, K. and Akiyama, H. (1993). The shelf–life of saké. In Shelf Life Studies of Foods and Beverages (Dev. Food Sci., 33) (Ed. G. Charalambous), Elsevier Science London, pp. 1003–1031.

    Google Scholar 

  • Takahashi, K., Tadenuma, M. and Sato, S. (1976). 3-Hydroxy-4,5-dimethyl-2(5H)-furanone, a burnt flavoring compound from saké. Agr. Biol. Chem. 40 (2), 325–330.

    Article  CAS  Google Scholar 

  • Thoukis, G. (1974). Chemistry of wine stabilisation. In Chemistry of Winemaking (Ed. A. D. Webb), Adv. Chem. 137, 116–133.

    Chapter  Google Scholar 

  • Tressl, F., Friese, R. L., Fedesack, F. and Koppler, H. (1978). Studies of the volatile composition of hops during storage. J. Agr. Food Chem. 26 (6), 1426–1430.

    Article  CAS  Google Scholar 

  • Tressl, R., Barhi, D. and Kossa, M. (1980). Formation of off-flavour components in beer. In The Analysis and Control of Less Desirable Flavours in Food and Beverages. (Ed. G. Charalambous), Academic Press, London, pp. 293–318.

    Google Scholar 

  • Tucknott, O. G. (1977). The Origin of Mousiness in Fermented Beverages PhD Thesis, University of Bristol, UK.

    Google Scholar 

  • Tucknott, O. G. (1978). Flavour taints in fermented beverages. In Long Ashton —First Cider Subject Day, University of Bristol, pp. 3–9.

    Google Scholar 

  • Vilpola, A. (1985). Preventing beer oxidation with antioxidant. Mallas Olut 6,178–184.

    Google Scholar 

  • Wass, R. J. (1970). Coping with the problems of odors and taste caused by algae in water. Tech. Q. Master Brew. Am. Assoc. 7(1), 50–54.

    Google Scholar 

  • White, F. H. (1977). The origin and control of dimethyl sulfide in beer. Brew. Digest 52 (5), 38–44,.

    CAS  Google Scholar 

  • Whitear, A. L., Carr, B. L., Crabb, D. and Jacques, D. (1979). The Challenge of Flavour Stability. Proc. Eur. Brew. Conv., Berlin pp. 13–25.

    Google Scholar 

  • Williams, A. A. (1974). The aroma components of cider apples and fermented ciders. Geruch- und Geschmackstrofle Int. Symp. pp. 141–151.

    Google Scholar 

  • Winckler, A. T. (1972). General Viticulture. University of California Press, Berkeley.

    Google Scholar 

Download references

Authors
  1. S. J. E. Bennett
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Analytical Chemistry Section, Leatherhead Food Research Association, 84 Pixham Lane, Dorking, Surrey, RH4 1PH, UK

    M. J. Saxby (A former Manager) (A former Manager)

Rights and permissions

Reprints and permissions

Copyright information

© 1996 Springer Science+Business Media Dordrecht

About this chapter

Cite this chapter

Bennett, S.J.E. (1996). Off-flavours in alcoholic beverages. In: Saxby, M.J. (eds) Food Taints and Off-Flavours. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2151-8_10

Download citation

  • DOI: https://doi.org/10.1007/978-1-4615-2151-8_10

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5899-2

  • Online ISBN: 978-1-4615-2151-8

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation