Handbook of Brewing, Second Edition (Food Science and Technology)

4,25 valoración promedio
( 4 valoraciones por Goodreads )
9780824726577: Handbook of Brewing, Second Edition (Food Science and Technology)
Críticas:

"[provides] the reader with information on the latest scientific research on the health-promoting properties of these products. I highly recommend [this book] to anyone (i.e. students, scientist and manufacturers) involved in this field because of the wealth of information provided." - International Journal of Dairy Technology "an excellent resource for food science/microbiology researchers. This topic is very unique and there is not a comparable resource." in Food Allergy News

Reseña del editor:

It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. 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.

In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer's art of manufacturing a quality beverage from barley-based raw materials.

Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.

"Sobre este título" puede pertenecer a otra edición de este libro.

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1.

Fergus G. Priest (Editor), Graham G. Stewart (Editor)
Editorial: CRC Press (2006)
ISBN 10: 082472657X ISBN 13: 9780824726577
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Ergodebooks
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Descripción CRC Press, 2006. Hardcover. Estado de conservación: New. 2. Nº de ref. de la librería DADAX082472657X

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Editorial: CRC Press (2006)
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Descripción CRC Press, 2006. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 082472657X

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Editorial: CRC Press (2017)
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Murray Media
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Descripción CRC Press, 2017. Hardcover. Estado de conservación: New. This item is printed on demand. Nº de ref. de la librería P11082472657X

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Editorial: CRC Press (2006)
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Nearfine Books
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Descripción CRC Press, 2006. Estado de conservación: new. Shiny and new! Expect delivery in 2-3 weeks. Nº de ref. de la librería 9780824726577-1

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Fergus G. Priest
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Books2Anywhere
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Descripción CRC Press, 2006. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería F9-9780824726577

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Editorial: Taylor Francis Inc, United States (2006)
ISBN 10: 082472657X ISBN 13: 9780824726577
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The Book Depository
(London, Reino Unido)
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Descripción Taylor Francis Inc, United States, 2006. Hardback. Estado de conservación: New. 2nd Revised edition. 230 x 158 mm. Language: English . Brand New Book. It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. 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. In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer s art of manufacturing a quality beverage from barley-based raw materials. Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry. Nº de ref. de la librería AA69780824726577

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7.

Editorial: Taylor Francis Inc, United States (2006)
ISBN 10: 082472657X ISBN 13: 9780824726577
Nuevos Tapa dura Cantidad: 1
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The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción Taylor Francis Inc, United States, 2006. Hardback. Estado de conservación: New. 2nd Revised edition. 230 x 158 mm. Language: English . Brand New Book. It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. 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. In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry.It also describes new avenues that challenge the brewer s art of manufacturing a quality beverage from barley-based raw materials. Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry. Nº de ref. de la librería AA69780824726577

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Priest, Fergus G. (EDT)/ Stewart, Graham G. (EDT)/ Priest, F. G. (EDT)
Editorial: Taylor & Francis Inc 2006-02-22, New York (2006)
ISBN 10: 082472657X ISBN 13: 9780824726577
Nuevos Tapa dura Cantidad: 10
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Blackwell's
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Descripción Taylor & Francis Inc 2006-02-22, New York, 2006. hardback. Estado de conservación: New. Nº de ref. de la librería 9780824726577

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ISBN 10: 082472657X ISBN 13: 9780824726577
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BWB
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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97808247265770000000

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Priest, Fergus G.
Editorial: CRC Press (2016)
ISBN 10: 082472657X ISBN 13: 9780824726577
Nuevos Paperback Cantidad: 1
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Ria Christie Collections
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Descripción CRC Press, 2016. Paperback. Estado de conservación: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Nº de ref. de la librería ria9780824726577_lsuk

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