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Neolithic ale: Barley as a source of malt sugars for fermentation

TitleNeolithic ale: Barley as a source of malt sugars for fermentation
Publication TypeBook Chapter
Year of Publication2000
AuthorsDINELEY, M., and G. DINELEY
EditorFAIRBAIRN, A. S.
Book TitlePlants in Neolithic Britain and beyond
CityOxford
PublisherOxbow Books
Pages137-155
Series TitleNeolithic Studies Group Seminar Papers
EditionNo. 5
Publication LanguageEnglish
ISBN Number978-1842170274
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