反馈文件质量
lgli/G:\!genesis\_add\Ebooks - Cooking\Drink\Alcohol\Beer/Beer - A Quality Perspective - Charles W. Bamforth.pdf
Beer: A Quality Perspective (Handbook of Alcoholic Beverages) 🔍
Charles W. Bamforth, Inge Russell, Graham Stewart Academic Press, Incorporated, Handbook of Alcoholic Beverages, 1, 2008
英语 [en] · PDF · 3.2MB · 2008 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/zlib · Save
描述
Brewing is humankind's oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. * The only detailed book that specifically addresses the science of beer quality * Addresses the various impacts on and perception of beer quality * Includes expert insights based on real-world experience
备用文件名
nexusstc/Beer: A Quality Perspective/b69684629a92854d89ae8c88774db155.pdf
备用文件名
zlib/Cookbooks, Food & Wine/Charles W. Bamforth, Inge Russell, Graham Stewart/Beer_665288.pdf
备选标题
Handbook of Alcoholic Beverages: Science and Technology of Malting and
备选作者
Kellershohn, Julie; Russell, Inge; Stewart, Graham
备选作者
Julie Kellershohn; Inge Russell; Graham Stewart
备选作者
edited by Charles W. Bamforth
备选作者
Bamforth, Charles
备用出版商
Harcourt Publishers, a subsidiary of Harcourt International Ltd
备用出版商
Elsevier Science & Technology Books
备用出版商
Morgan Kaufmann Publishers
备用出版商
Woodhead Publishing Ltd
备用出版商
John Murray Press
备用出版商
Focal Press
备用出版商
Brooks/Cole
备用版本
Handbook of alcoholic beverages series, Burlington, MA, Massachusetts, 2009
备用版本
Handbook of alcoholic beverages series, London, 2009
备用版本
United Kingdom and Ireland, United Kingdom
备用版本
Handbook of Alcoholic Beverages, 1, 2009
备用版本
United States, United States of America
备用版本
Handbook of Alcoholic Beverages, 2011
备用版本
Elsevier Ltd., Burlington, MA, 2009
备用版本
London, 2003
备用版本
1, 2011
元数据中的注释
0
元数据中的注释
lg237434
元数据中的注释
{"edition":"1","isbns":["0080926096","0126692017","9780080926094","9780126692013"],"last_page":301,"publisher":"Academic Press","series":"Handbook of Alcoholic Beverages"}
元数据中的注释
Includes bibliographical references and index.
Electronic reproduction. Amsterdam : Elsevier Science & Technology, 2008. Mode of access: World Wide Web. System requirements: Web browser. Title from title screen (viewed on Dec. 9, 2008). Access may be restricted to users at subscribing institutions.
元数据中的注释
MiU
备用描述
<p><i>Beer</i> is the only detailed book that specifically addresses the science of beer quality. It explores the quality attributes of beer as well as the various impacts on and perception of beer quality. It includes expert insights based on real-world experience.</p> <p>This book details, with extensive referencing, the research that has been devoted to beer and beer quality. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. Chapters discuss beer foam and how to achieve a suitable head; beer flavour and its instability; colloidal stability of beer; microbiological stability of beer; beer gushing; beer color; and the health aspects of beer.</p> <p>This book will be of interest to employees on the technical production side of the alcoholic beverage industry; students studying the subject; people involved in related and associated biotechnology industries; people from the brewing industry; and academic researchers.</p><br><br>* The only detailed book that specifically addresses the science of beer quality<br>* Addresses the various impacts on and perception of beer quality<br>* Includes expert insights based on real-world experience
备用描述
Brewing is humankind's oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. The only detailed book that specifically addresses the science of beer quality. Addresses the various impacts on and perception of beer quality. Includes expert insights based on real-world experience.--[Source inconnue]
备用描述
Brewing is humankind’s oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness.<br><br>* The only detailed book that specifically addresses the science of beer quality<br>* Addresses the various impacts on and perception of beer quality<br>* Includes expert insights based on real-world experience
备用描述
Ch. 1 Beer Foam: Achieving a Suitable Head
Ch. 2 Beer Flavour
Ch. 3 The Flavour Instability of Beer
Ch. 4 Colloidal Stability of Beer
Ch. 5 Microbiological Stability of Beer
Ch. 6 Beer Gushing
Ch. 7 Beer Color
Ch. 8 Beer and Health.
备用描述
Details the research that has been devoted to the range of quality attributes of beer. This book addresses the science of beer quality. It discusses the various impacts on and perception of beer quality.
开源日期
2010-02-18
更多信息……

🚀 快速下载

成为会员以支持书籍、论文等的长期保存。为了感谢您对我们的支持，您将获得高速下载权益。❤️

🐢 低速下载

由可信的合作方提供。 更多信息请参见常见问题解答。 （可能需要验证浏览器——无限次下载！）

所有选项下载的文件都相同，应该可以安全使用。即使这样，从互联网下载文件时始终要小心。例如，确保您的设备更新及时。
显示外部下载
  • 对于大文件，我们建议使用下载管理器以防止中断。
    推荐的下载管理器：JDownloader
  • 您将需要一个电子书或 PDF 阅读器来打开文件，具体取决于文件格式。
    推荐的电子书阅读器：Anna的档案在线查看器、ReadEra和Calibre
  • 使用在线工具进行格式转换。
    推荐的转换工具：CloudConvert和PrintFriendly
  • 您可以将 PDF 和 EPUB 文件发送到您的 Kindle 或 Kobo 电子阅读器。
    推荐的工具：亚马逊的“发送到 Kindle”和djazz 的“发送到 Kobo/Kindle”
  • 支持作者和图书馆
    ✍️ 如果您喜欢这个并且能够负担得起，请考虑购买原版，或直接支持作者。
    📚 如果您当地的图书馆有这本书，请考虑在那里免费借阅。