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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

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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.

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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

lgli/D:\!genesis\library.nu\f6\_314621.f606f4a4ad3932353a7ff89d4a007f0d.pdf

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

This book is a combination of about 4 other books written by some of the world's foremost experts on malt, yeast, and brewing science. The technical detail it goes into is great for commercial brewers but a complete waste of time for homebrewers. A degree in microbiology, chemistry, biochemistry, or chemical engineering is almost necessary for comprehension. I love this book for the technical aspects of the brewing process it explains. Beware that it does not give a step by step for solving problems, the practical brewer is better for that. A+ overall! Homebrewers...save your money

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

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

This book is a combination of about 4 other books written by some of the world's foremost experts on malt, yeast, and brewing science. The technical detail it goes into is great for commercial brewers but a complete waste of time for homebrewers. A degree in microbiology, chemistry, biochemistry, or chemical engineering is almost necessary for comprehension. I love this book for the technical aspects of the brewing process it explains. Beware that it does not give a step by step for solving problems, the practical brewer is better for that. A+ overall! Homebrewers...save your money

英语 [en] · DJVU · 8.3MB · 2004 · 📘 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/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

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

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. **

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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

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.

英语 [en] · PDF · 6.1MB · 1985 · 📘 非小说类图书 · 🚀/duxiu/lgli/lgrs/nexusstc/zlib · Save

upload/bibliotik/B/Bridge Engineering Handbook.pdf

Bridge Engineering Handbook,Wai-Fah Chen, Lian Duan,CRC Press Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens, D. E. Briggs CRC Press LLC, Woodhead Publishing in Food Science and Technology, 1, 1999

<p><p>an International Team Of Experts Has Joined Forces To Produce The Bridge Engineering Handbook. They Address All Facets-the Planning, Design, Inspection, Construction, And Maintenance Of A Variety Of Bridge Structures-creating A Must-have Resource For Every Bridge Engineer. This Unique, Comprehensive Reference Provides The Means To Review Standard Practices And Keep Abreast Of New Developments And State-of-the-art Practices. Comprising 67 Chapters In Seven Sections, The Authors Present:<br>fundamentals: Provides The Basic Concepts And Theory Of Bridge Engineering Superstructure Design: Discusses All Types Of Bridges Substructure Design: Addresses Columns, Piers, Abutments, And Foundations Seismic Design: Presents The Latest In Seismic Bridge Design Construction And Maintenance: Focuses On The Practical Issues Of Bridge Structures Special Topics: Offers New And Important Information And Unique Solutions Worldwide Practice: Summarizes Bridge Engineering Practices Around The World.<p>discover Virtually All You Need To Know About Any Type Of Bridge:<br>reinforced, Segmental, And Prestressed Concrete Steel Beam And Plate Girder Steel Box Girder Orthotropic Deck Horizontally Curved Truss Arch Suspension Cable-stayed Timber Movable Floating Railroad<p>special Attention Is Given To Rehabilitation, Retrofit, And Maintenance, And The Bridge Engineering Handbook Offers Over 1,600 Tables, Charts, And Illustrations In Ready-to-use Format. An Abundance Of Worked-out Examples Give Readers Step-by-step Design Procedures And The Section On Worldwide Practice Provides A Broad And Valuable Perspective On The Big Picture Of Bridge Engineering.</p> <h3>booknews</h3> <p>presents A Comprehensive Reference On Planning, Design, Inspection, Construction, History, Aesthetics, And Maintenance Of A Variety Of Bridge Structures. Material Is In Sections On Fundamentals, Superstructure, Substructure, And Seismic Design, Construction And Maintenance, Special Topics, And Worldwide Practice. Describes Basic Concepts And Assumptions Without Detailed Derivations Of Formulas, Combining Traditional And New Practices And Focusing On Practical Solutions. Special Attention Is Given To Rehabilitation, Retrofit, And Maintenance. An Abundance Of Examples Give Readers Step-by-step Design Procedures. Includes B&w Photos. Annotation C. Book News, Inc., Portland, Or (booknews.com)</p>

英语 [en] · PDF · 136.1MB · 1999 · 📘 非小说类图书 · 🚀/duxiu/lgli/lgrs/nexusstc/upload/zlib · Save

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

This book is a combination of about 4 other books written by some of the world's foremost experts on malt, yeast, and brewing science. The technical detail it goes into is great for commercial brewers but a complete waste of time for homebrewers. A degree in microbiology, chemistry, biochemistry, or chemical engineering is almost necessary for comprehension. I love this book for the technical aspects of the brewing process it explains. Beware that it does not give a step by step for solving problems, the practical brewer is better for that. A+ overall! Homebrewers...save your money

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