Brewing Yeast and Fermentation

Artikel-Nr.: 1504

Auf Lager
innerhalb 2-3 Tagen lieferbar

97,30
Preis inkl. MwSt.
zzgl. Versandkosten
Versandgewicht: 1.095 g


Verfügbare Versandmethoden: EU Zone 1 (BE, DK, FR, LU, NL, A, PL, CZ), Welt Zone 1 (LI, MC, CH), Welt Zone 9 (IN, JP, HK, SG, TW, TH, CN), Zone 2 (AD, GB, IT, SM, SE, SK, SI, ES, HU), EU Zone 3 (BG, EE, FI, GR, IE, HR, LV, LT, MT, PT, RO, CY), Welt Zone 12 (BD, DZ, ET, JO, LB, LY, MA, MZ, SC, TF, TN, VN), Welt Zone 7 (CA, USA), Welt Zone 11 (AE, AF, EG, ID, IL, MY, NZ, OM, QA, UY), Lieferung innerhalb Deutschlands, Welt Zone 6 (AL, BA, FO, GE, GI, GL, IS, KG, MD, ME, NO, PR, RU, TR, UA)

 

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. 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 in brewing courses and workers in research and academic institutions.

 

 

Produktdetails 


Autor/en: Chris Boulton, David Quain

Einband: Softcover

Maße: 15,2 x 22,9 cm

Seitenzahl: 656

Erscheinungsdatum: 06.05.2006

Sprache: Englisch

ISBN: 978-1405152686

Verlag: Wiley-Blackwell

 

 

Weitere Produktinformationen

Inhaltsverzeichnis Herunterladen

Diese Kategorie durchsuchen: Bücher in Englisch