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nexusstc/Industrial Lasers & Their Applications/42eadc847aab890355c269ebfc29f907.pdf
Industrial lasers and their applications 1985 🔍
James T. Luxon, David E. Parker Prentice Hall, Englewood Cliffs, London, United Kingdom, 1985
英语 [en] · PDF · 6.1MB · 1985 · 📘 非小说类图书 · 🚀/duxiu/lgli/lgrs/nexusstc/zlib · Save
描述
Aiming to provide the reader with the necessary information for applying laser technology, this guide covers the basic concepts of lasers and optics as related to lasers, types of lasers used in industry and their properties, industrial applications of lasers, and industrial laser systems.
备用文件名
lgli/Industrial Lasers and their Applications (Prentice-Hall-1985)ISBN0-13-461369-4.pdf
备用文件名
lgrsnf/Industrial Lasers and their Applications (Prentice-Hall-1985)ISBN0-13-461369-4.pdf
备用文件名
zlib/Engineering/James T. Luxon/Industrial Lasers & Their Applications_635702.pdf
备选标题
Brewing: Science and Practice (Woodhead Publishing in Food Science and Technology)
备选作者
Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens, D. E. Briggs
备选作者
Briggs, Dennis E., Boulton, Chris A., Brookes, Peter A., Stevens, Roger
备选作者
Luxon, James T., Parker, David E.
备用出版商
Globe Fearon Educational Publishing
备用出版商
Auerbach Publishers, Incorporated
备用出版商
Taylor & Francis Routledge
备用出版商
Longman Publishing
备用出版商
Chapman & Hall/CRC
备用出版商
CRC Press LLC
备用出版商
Cengage Gale
备用出版商
Woodhead
备用版本
Woodhead Publishing in food science, technology, and nutrition, 108, Cambridge, 2004
备用版本
CRC Press (Unlimited), Boca Raton, 2004
备用版本
Englewood Cliffs, N.J, New Jersey, 1985
备用版本
United States, United States of America
备用版本
Englewood Cliffs, N.J, 1984
备用版本
First Edition, US, 1985
备用版本
First Edition, 1985-01
备用版本
October 19, 2004
备用版本
1, 2004-10-19
元数据中的注释
lg207956
元数据中的注释
{"isbns":["0849325471","9780849325472"],"last_page":259,"publisher":"Prentice Hall"}
元数据中的注释
Includes bibliographies and index.
备用描述
Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: science and practice provides a comprehensive and authoritative guide to both of these aspects of the subject. After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing, including grist preparation. The next two chapters discuss hops, and are followed by chapters on wort boiling, clarification and aeration. Three chapters are devoted to the important topics of yeast biology, metabolism and growth. Fermentation, fermentation technologies and beer maturation are then reviewed, followed by a consideration of native African beers. After a discussion of brewhouses, the authors consider a number of safety and quality issues, including beer microbiology and the chemical and physical properties of beer, which contribute to qualities such as flavour. A final group of chapters cover packaging, storage, distribution and the retail handling of beer. Based on the authors' unrivalled experience in the field, Brewing: science and practice is a standard work for the industry. A detailed account of all stages of the brewing processSafety and quality issues are discussed, including the chemical and physical properties of beer and beer microbiologyA strong partnership of the science and the practicalities of production ensures this book is a primary reference
备用描述
Brewing: Science and practice updates and revises the previous work of this distinguished team of authors, producing what is the standard work in its field. The book covers all stages of brewing from raw materials, including the chemistry of hops and the biology of yeasts, through individual processes such as mashing and wort separation to packaging, storage and distribution. Key quality issues are discussed such as flavour and the chemical and physical properties of finished beers
备用描述
Beers and beer-like beverages may be prepared from raw cereal grains, malted cereal grains and (historically) bread.
开源日期
2010-02-18
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