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The Biotechnology of Malting and Brewing (Cambridge Studies in Biotechnology, Series Number 1) 🔍
James Shanks Hough CUP; Cambridge University Press, Cambridge studies in biotechnology ;, 1, Cambridge [Cambridgeshire], New York, England, 1985
英语 [en] · PDF · 8.9MB · 1985 · 📗 未知类型的图书 · 🚀/duxiu/ia · Save
描述
Now available in paperback for the first time, this book gives a clear, concise account of the malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole description is placed within a biotechnological content: modern developments and the wider significance of the bacteria that commonly contaminate beer are carefully examined.
备选作者
Hough, J. S.
备用出版商
Cambridge University Press (Virtual Publishing)
备用出版商
Cambridge: Cambridge University Press
备用版本
Cambridge studies in biotechnology, 1st pbk. ed, Cambridge [Cambridgeshire, 1991
备用版本
United Kingdom and Ireland, United Kingdom
备用版本
Cambridge, England, 1991
备用版本
August 30, 1991
备用版本
PT, 1991
元数据中的注释
Some content affected by narrow inner margins.
元数据中的注释
Bibliography: p. 159.
Includes index.
备用描述
This book gives a clear, concise account of malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, and yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole description is placed within a biotechnological content: modern developments and the wider significance of the bacteria that commonly contaminate beer are carefully examined
备用描述
The art of producing beers and wines has developed over 5000-8000 years.
备用描述
J.s. Hough. Includes Index. Bibliography: P. 159.
开源日期
2024-07-01
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