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lgli/Ch_Chemistry/Briggs D.E., et al. Brewing (Woodhead, 2004)(ISBN 1855734907)(O)(983s)_Ch_.pdf

Brewing: Science and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition) Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens, D. E. Briggs Woodhead Publishing Limited, Woodhead Publishing Series in Food Science, Technology and Nutrition, Reprint, 2004

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 aspects of the subject.After an initial overview of the brewing process, the book reviews malts, adjuncts, and enzymes. Chapters explain water, effluents, and wastes; detail the science and technology of mashing, including grist preparation; discuss hops and are followed by chapters on wort boiling, clarification, and aeration. Additional chapters present information on yeast biology, metabolism, and growth; fermentation, fermentation technologies, and beer maturation; and 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 flavor. A final group of chapters cover packaging, storage, distribution, and the retail handling of beer.Based on the authors' unrivaled experience in the field, Brewing: Science and Practice will be a standard work for the industry.

英语 [en] · 中文 [zh] · PDF · 7.6MB · 2004 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/zlib · Save

lgli/F:\Library.nu\6a\_119649.6a1f3b4cd17eae0ee4db06d38a60a138.pdf

Brewing: Science and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition) Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens, D. E. Briggs Woodhead Publishing Limited, Woodhead Publishing Series in Food Science, Technology and Nutrition, 1, 2004

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 aspects of the subject.After an initial overview of the brewing process, the book reviews malts, adjuncts, and enzymes. Chapters explain water, effluents, and wastes; detail the science and technology of mashing, including grist preparation; discuss hops and are followed by chapters on wort boiling, clarification, and aeration. Additional chapters present information on yeast biology, metabolism, and growth; fermentation, fermentation technologies, and beer maturation; and 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 flavor. A final group of chapters cover packaging, storage, distribution, and the retail handling of beer.Based on the authors' unrivaled experience in the field, Brewing: Science and Practice will be a standard work for the industry.

英语 [en] · 中文 [zh] · PDF · 10.0MB · 2004 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/zlib · Save

lgli/G:\!genesis\_add\!woodhead\!\WP\Brewing Microbiology.pdf

Brewing: New Technologies (Woodhead Publishing Series in Food Science, Technology and Nutrition) Bamforth, Charles W Woodhead Publishing is an imprint of Elsevier, Woodhead Publishing in Food Science, Technology and Nutrition, 1, 2006

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis. With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry. Summarises the major recent technological changes in brewing Reviews improvements in ingredients including cereals, malts and hops Discusses developments in fermentation, filtration and packaging technologies

英语 [en] · 中文 [zh] · PDF · 13.0MB · 2006 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/zlib · Save

upload/newsarch_ebooks/2020/07/28/1845690036_Brewing.pdf

Brewing: New Technologies (Woodhead Publishing Series in Food Science, Technology and Nutrition) Charles W. Bamforth; Inge Russell; Graham Stewart Woodhead Publishing is an imprint of Elsevier, Woodhead Publishing in Food Science, Technology and Nutrition, 1, 2006

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters reviews improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discusses developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyses improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis. With its distinguished editor and international team of contributors, "Brewing: New technologies will be a standard reference for R&D and Quality Assurance managers in the brewing industry.

英语 [en] · 中文 [zh] · PDF · 3.5MB · 2006 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/upload/zlib · Save

nexusstc/Brewing: New Technologies/3d991db15803bceac96c80462f508612.pdf

Brewing: New Technologies (Woodhead Publishing Series in Food Science, Technology and Nutrition) Charles W. Bamforth; Inge Russell; Graham Stewart Woodhead Publishing Ltd, Woodhead Publishing in Food Science, Technology and Nutrition, 1, 2006

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters reviews improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discusses developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyses improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis. With its distinguished editor and international team of contributors, "Brewing: New technologies will be a standard reference for R&D and Quality Assurance managers in the brewing industry.

英语 [en] · 中文 [zh] · PDF · 3.0MB · 2006 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/zlib · Save

nexusstc/Brewing: Science and Practice/718a5ce0a85d5262ecfc670b5fe01ced.pdf

Brewing: Science and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition) Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens, D. E. Briggs Woodhead Publishing Ltd, Woodhead Publishing in Food Science and Technology, 1, 2004

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 aspects of the subject. After an initial overview of the brewing process, the book reviews malts, adjuncts, and enzymes. Chapters explain water, effluents, and wastes; detail the science and technology of mashing, including grist preparation; discuss hops and are followed by chapters on wort boiling, clarification, and aeration. Additional chapters present information on yeast biology, metabolism, and growth; fermentation, fermentation technologies, and beer maturation; and 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 flavor. A final group of chapters cover packaging, storage, distribution, and the retail handling of beer. Based on the authors' unrivaled experience in the field, Brewing: Science and Practice will be a standard work for the industry.

英语 [en] · PDF · 9.1MB · 2004 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/zlib · Save

nexusstc/Brewing: Science and Practice/2407123ab71a8932d4e2a9ca2cd41f5e.pdf

Brewing: Science and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition) Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens, D. E. Briggs CRC Press ; Woodhead Pub, Woodhead Publishing in Food Science and Technology, 1, 2004

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 aspects of the subject. After an initial overview of the brewing process, the book reviews malts, adjuncts, and enzymes. Chapters explain water, effluents, and wastes; detail the science and technology of mashing, including grist preparation; discuss hops and are followed by chapters on wort boiling, clarification, and aeration. Additional chapters present information on yeast biology, metabolism, and growth; fermentation, fermentation technologies, and beer maturation; and 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 flavor. A final group of chapters cover packaging, storage, distribution, and the retail handling of beer. Based on the authors' unrivaled experience in the field, Brewing: Science and Practice will be a standard work for the industry.

英语 [en] · PDF · 9.8MB · 2004 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/zlib · Save

nexusstc/Brewing: Science and Practice/5b4fc4f97c7d3222e8a2c72c4e14e15f.pdf

Brewing: Science and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition) Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens, D. E. Briggs CRC Press ; Woodhead Pub, Woodhead Publishing in Food Science and Technology, 1, 2004

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 aspects of the subject. After an initial overview of the brewing process, the book reviews malts, adjuncts, and enzymes. Chapters explain water, effluents, and wastes; detail the science and technology of mashing, including grist preparation; discuss hops and are followed by chapters on wort boiling, clarification, and aeration. Additional chapters present information on yeast biology, metabolism, and growth; fermentation, fermentation technologies, and beer maturation; and 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 flavor. A final group of chapters cover packaging, storage, distribution, and the retail handling of beer. Based on the authors' unrivaled experience in the field, Brewing: Science and Practice will be a standard work for the industry.

英语 [en] · PDF · 8.1MB · 2004 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/zlib · Save

nexusstc/Brewing: Science and Practice/d4bfbb50b9aecc30d489c8857e19775f.pdf

Brewing: Science and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition) Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens, D. E. Briggs Woodhead Publishing Ltd, Woodhead Publishing in Food Science and Technology, 1, 2004

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 aspects of the subject. After an initial overview of the brewing process, the book reviews malts, adjuncts, and enzymes. Chapters explain water, effluents, and wastes; detail the science and technology of mashing, including grist preparation; discuss hops and are followed by chapters on wort boiling, clarification, and aeration. Additional chapters present information on yeast biology, metabolism, and growth; fermentation, fermentation technologies, and beer maturation; and 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 flavor. A final group of chapters cover packaging, storage, distribution, and the retail handling of beer. Based on the authors' unrivaled experience in the field, Brewing: Science and Practice will be a standard work for the industry.

英语 [en] · PDF · 9.6MB · 2004 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/zlib · Save

nexusstc/Brewing: Science and Practice/2efdfac7aa7907eba8a8ed4a96483749.pdf

Brewing: Science and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition) Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens, D. E. Briggs CRC Press ; Woodhead Pub, Woodhead Publishing in Food Science and Technology, 1, 2004

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 aspects of the subject. After an initial overview of the brewing process, the book reviews malts, adjuncts, and enzymes. Chapters explain water, effluents, and wastes; detail the science and technology of mashing, including grist preparation; discuss hops and are followed by chapters on wort boiling, clarification, and aeration. Additional chapters present information on yeast biology, metabolism, and growth; fermentation, fermentation technologies, and beer maturation; and 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 flavor. A final group of chapters cover packaging, storage, distribution, and the retail handling of beer. Based on the authors' unrivaled experience in the field, Brewing: Science and Practice will be a standard work for the industry.

英语 [en] · PDF · 12.9MB · 2004 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/zlib · Save

upload/wll/ENTER/1 ebook Collections/Z - More books, UNSORTED Ebooks/2 - More books/0849325471.CRC.Brewing.Science.and.Practice.Oct.2004.pdf

Brewing: Science and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition) Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens, D. E. Briggs CRC Press ; Woodhead Pub, Woodhead Publishing in Food Science and Technology, 1, 2004

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 aspects of the subject. After an initial overview of the brewing process, the book reviews malts, adjuncts, and enzymes. Chapters explain water, effluents, and wastes; detail the science and technology of mashing, including grist preparation; discuss hops and are followed by chapters on wort boiling, clarification, and aeration. Additional chapters present information on yeast biology, metabolism, and growth; fermentation, fermentation technologies, and beer maturation; and 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 flavor. A final group of chapters cover packaging, storage, distribution, and the retail handling of beer. Based on the authors' unrivaled experience in the field, Brewing: Science and Practice will be a standard work for the industry. **

英语 [en] · PDF · 11.5MB · 2004 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/upload/zlib · Save