Michael J. Lewis; Tom W. Young Brewing

ISBN 13: 9780306472749

Brewing

Valutazione media 4,29
( su 45 valutazioni fornite da Goodreads )
 
9780306472749: Brewing

Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Review:

Praise for the second edition:
"Brewing, Second Edition, presents the subject of brewing science and practice in an easy-to-read format with excellent illustrations and gives a good grounding in the subject. ...an excellent survey of the science and technology of malting and brewing, suitable both for students of biotechnology in general and as a basic reference for anyone in the brewing industry. Overall, ...a useful introductory text for anyone interested in the technical aspects of the brewing process."
(Food Technology, June 2003)


"... these chapters provide a sound basis for the brewing process, with clear expositions of critical steps such as extraction in mashing and metabolism in fermentation."
(American Society of Brewing Chemists Newsletter, 63:2, 2003)

 

Praise for the first edition:
"This book presents the essentials of brewing science and is a useful guide for students and professional brewers."
(Food Science and Technology Abstracts)
"...an excellent survey of the science and technology of malting and brewing, suitable both for students of biotechnology in general and as an introduction for specialized students of brewing."
(Society for General Microbiology Quarterly)

 

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

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Michael J. Lewis, Tom W. Young
Editore: Springer Science+Business Media, United States (2002)
ISBN 10: 0306472740 ISBN 13: 9780306472749
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Descrizione libro Springer Science+Business Media, United States, 2002. Paperback. Condizione libro: New. 2nd ed. 2001. Language: English . Brand New Book. Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry. Codice libro della libreria AAZ9780306472749

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Michael J. Lewis, Tom W. Young
Editore: Springer Science+Business Media, United States (2002)
ISBN 10: 0306472740 ISBN 13: 9780306472749
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Descrizione libro Springer Science+Business Media, United States, 2002. Paperback. Condizione libro: New. 2nd ed. 2001. Language: English . Brand New Book. Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry. Codice libro della libreria AAZ9780306472749

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ISBN 10: 0306472740 ISBN 13: 9780306472749
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Descrizione libro Springer 2013-10-04, 2013. Condizione libro: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Codice libro della libreria NU-GRD-00413420

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Michael J. Lewis, Tom W. Young
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ISBN 10: 0306472740 ISBN 13: 9780306472749
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Descrizione libro Springer US 2002-10-31, New York |London, 2002. paperback. Condizione libro: New. Codice libro della libreria 9780306472749

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Descrizione libro Condizione libro: New. Bookseller Inventory # ST0306472740. Codice libro della libreria ST0306472740

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Lewis, Michael J.
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Descrizione libro Springer Science+Business Media, 2002. PAP. Condizione libro: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Codice libro della libreria GB-9780306472749

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ISBN 10: 0306472740 ISBN 13: 9780306472749
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Descrizione libro Springer, 2002. Condizione libro: New. Presents the essentials of brewing science and its relationship to brewing technology. This title focuses on the principles and practices, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. It gives more emphasis to engineering and technological aspects. Num Pages: 398 pages, 3 black & white illustrations, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 234 x 157 x 21. Weight in Grams: 608. . 2002. 2nd. Paperback. . . . . . Codice libro della libreria V9780306472749

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Michael J. Lewis, Tom W. Young
Editore: Springer Science+Business Media, United States (2002)
ISBN 10: 0306472740 ISBN 13: 9780306472749
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Descrizione libro Springer Science+Business Media, United States, 2002. Paperback. Condizione libro: New. 2nd ed. 2001. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry. Codice libro della libreria LIE9780306472749

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Michael J. Lewis
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ISBN 10: 0306472740 ISBN 13: 9780306472749
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Descrizione libro Springer, 2013. Condizione libro: New. book. Codice libro della libreria ria9780306472749_rkm

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Lewis, Michael J., Young, Tom W.
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Descrizione libro Springer. Condizione libro: New. Presents the essentials of brewing science and its relationship to brewing technology. This title focuses on the principles and practices, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. It gives more emphasis to engineering and technological aspects. Num Pages: 398 pages, 3 black & white illustrations, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 234 x 157 x 21. Weight in Grams: 608. . 2002. 2nd. Paperback. . . . . Books ship from the US and Ireland. Codice libro della libreria V9780306472749

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