Brewing Yeast and Fermentation

作者: Christopher Boulton, David Quain 作者

出版社: Wiley-Blackwell

出版时间: 2006-05

ISBN: 1405152680 或 9781405152686

定价: 348.48

装帧: 平装

开本: 其他

页数: 660页

正文语种: 英语

分类: 外文古旧书>英文书>文学

1 张插图图片

Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers. Chris Boulton, Coors Brewers Limited, Burton on Trent, UK and David Quain, red.ts Ltd, Willington, Derbyshire, UK Preface x
内容简介:
Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.
作者简介:
Chris Boulton, Coors Brewers Limited, Burton on Trent, UK and David Quain, red.ts Ltd, Willington, Derbyshire, UK
目录:
Preface x

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Brewing Yeast and Fermentation

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