Michael J. Lewis; Tom W. Young Brewing

ISBN 13: 9780306472749

Brewing

4,29 valoración promedio
( 45 valoraciones por 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.

"Sinopsis" puede pertenecer a otra edición de este libro.

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)

 

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1.

Michael J Lewis
Editorial: Springer 2013-10-04 (2013)
ISBN 10: 0306472740 ISBN 13: 9780306472749
Nuevos Paperback Cantidad: 3
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Chiron Media
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Descripción Springer 2013-10-04, 2013. Paperback. Estado de conservación: New. Nº de ref. de la librería NU-BER-00050896

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Michael J. Lewis, Tom W. Young
Editorial: Springer Science+Business Media, United States (2002)
ISBN 10: 0306472740 ISBN 13: 9780306472749
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Descripción Springer Science+Business Media, United States, 2002. Paperback. Estado de conservación: 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. Nº de ref. de la librería AAZ9780306472749

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Michael J. Lewis, Tom W. Young
Editorial: Springer Science+Business Media, United States (2002)
ISBN 10: 0306472740 ISBN 13: 9780306472749
Nuevos Paperback Cantidad: 1
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The Book Depository US
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Descripción Springer Science+Business Media, United States, 2002. Paperback. Estado de conservación: 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. Nº de ref. de la librería AAZ9780306472749

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Michael Lewis
Editorial: Springer 2013-10-04 (2013)
ISBN 10: 0306472740 ISBN 13: 9780306472749
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Descripción Springer 2013-10-04, 2013. Estado de conservación: 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. Nº de ref. de la librería NU-GRD-00413420

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Michael J. Lewis; Tom W. Young
ISBN 10: 0306472740 ISBN 13: 9780306472749
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Descripción Estado de conservación: New. Bookseller Inventory # ST0306472740. Nº de ref. de la librería ST0306472740

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Lewis, Michael J.
Editorial: Springer Science+Business Media (2002)
ISBN 10: 0306472740 ISBN 13: 9780306472749
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Descripción Springer Science+Business Media, 2002. PAP. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería GB-9780306472749

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Lewis, Michael J., Young, Tom W.
Editorial: Springer (2002)
ISBN 10: 0306472740 ISBN 13: 9780306472749
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Descripción Springer, 2002. Estado de conservación: 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. . . . . . Nº de ref. de la librería V9780306472749

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Michael J. Lewis, Tom W. Young
Editorial: Springer US 2002-10-31, New York |London (2002)
ISBN 10: 0306472740 ISBN 13: 9780306472749
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Descripción Springer US 2002-10-31, New York |London, 2002. paperback. Estado de conservación: New. Nº de ref. de la librería 9780306472749

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Michael J. Lewis, Tom W. Young
Editorial: Springer Science+Business Media, United States (2002)
ISBN 10: 0306472740 ISBN 13: 9780306472749
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Descripción Springer Science+Business Media, United States, 2002. Paperback. Estado de conservación: 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. Nº de ref. de la librería LIE9780306472749

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Lewis, Michael J., Young, Tom W.
Editorial: Springer
ISBN 10: 0306472740 ISBN 13: 9780306472749
Nuevos Tapa blanda Cantidad: 2
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Kennys Bookstore
(Olney, MD, Estados Unidos de America)
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Descripción Springer. Estado de conservación: 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. Nº de ref. de la librería V9780306472749

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