Brewing
Published on 30. November 2000
Book
Hardback
260 pages
978-0-8342-1980-9 (ISBN)
Description
Introduces the basic chemistry of brewing, the preparation of barley for malting, mashing technology, hop chemistry, yeast propagation, fermentation biochemistry, microbial contaminants of brewing, and packaging processes.
Introduces the basic chemistry of brewing, the preparation of barley for malting, mashing technology, hop chemistry, yeast propagation, fermentation biochemistry, microbial contaminants of brewing, and packaging processes.
Introduces the basic chemistry of brewing, the preparation of barley for malting, mashing technology, hop chemistry, yeast propagation, fermentation biochemistry, microbial contaminants of brewing, and packaging processes.
More details
Language
English
Place of publication
Philadelphia
United States
Target group
College/higher education
Professional and scholarly
Illustrations
biography
Dimensions
Height: 229 mm
Width: 159 mm
Weight
386 gr
ISBN-13
978-0-8342-1980-9 (9780834219809)
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Schweitzer Classification