[PDF.50ao] The Biotechnology of Malting and Brewing (Cambridge Studies in Biotechnology)

The Biotechnology of Malting and Brewing (Cambridge Studies in Biotechnology)

[PDF.uh19] The Biotechnology of Malting and Brewing (Cambridge Studies in Biotechnology)

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 | #2745188 in Books |  Cambridge University Press |  1991-08-30 | Original language:English | PDF # 1 |  9.21 x.43 x6.14l,.61 | File type: PDF | 184 pages

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||0 of 0 people found the following review helpful.| Very detailed|By Ray A|Good look into some of the technical details of the brewing industry.| |"This book is not a guide to beer making, but rather, details the scientific principles involved. Microbiologists and biochemists interested in fermentation industries will find the discussions of the preparations of malt and wort useful." Journal of the Ame

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: m...

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