Handbook of Brewing

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Handbook of Brewing by , CRC Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781351230810
Publisher: CRC Press Publication: October 20, 2017
Imprint: CRC Press Language: English
Author:
ISBN: 9781351230810
Publisher: CRC Press
Publication: October 20, 2017
Imprint: CRC Press
Language: English

With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry.

The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs.

Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry.

The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs.

Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

More books from CRC Press

Cover of the book Sweet Potato Products by
Cover of the book Rhabdoviruses by
Cover of the book Process Control Techniques for High-Volume Production by
Cover of the book Statistical Computing by
Cover of the book Developing Property Sustainably by
Cover of the book What is the Future for a Primary Care-Led NHS? by
Cover of the book Artificial Intelligence for Games by
Cover of the book Ternary Alloys Based on III-V Semiconductors by
Cover of the book Basic Concepts of Industrial Hygiene by
Cover of the book How to be a Good Enough GP by
Cover of the book Analysis on Function Spaces of Musielak-Orlicz Type by
Cover of the book Preventing Cardiovascular Disease in Primary Care by
Cover of the book Verilog HDL by
Cover of the book Implementing Safety Management Systems in Aviation by
Cover of the book Getting to Standard Work in Health Care by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy