Kvasny Prum. 1968; 14(4): 90-93 | DOI: 10.18832/kp1968012

Comparison of various methods of introducing carbon dioxide into carbonated beverages.Peer-reviewed article

P. FILKA

The article deals with several methods used at present for saturating carbonated beverages with carbon dioxide. The author compares them from practical point of view, i.e. by considering the convenience of their application at beverage plants.
(In Czech, English summary only)

Keywords: carbon dioxide, absorption, beverages

Published: April 1, 1968