UID:
almafu_9959329190202883
Umfang:
1 online resource (xii, 644 pages) :
,
illustrations
ISBN:
9780470999417
,
0470999411
,
9780470999400
,
0470999403
,
1281312770
,
9781281312778
,
9780632054510
,
0632054514
Inhalt:
This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation, together with the biochemistry, physiology and genetics of brewers' yeast. "Brewing Yeast and Fermentation" is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now, available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions.
Weitere Ausg.:
Print version: Boulton, Chris. Brewing yeast and fermentation. Oxford ; Malden, MA : Blackwell Science ; Ames, Iowa : Iowa State University Press [distributor], 2001 ISBN 0632054514
Weitere Ausg.:
ISBN 9780632054510
Sprache:
Englisch
Schlagwort(e):
Electronic books.
;
Electronic books.
;
Electronic books.
DOI:
10.1002/9780470999417
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470999417
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470999417
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470999417
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