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Brewing Yeast and Fermentation

Product no.: 1504

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Delivery weight: 1,095 g

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Description

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.

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Author/s: Chris Boulton, David Quain

Cover: Softcover

Format: 15.2 x 22.9 cm

Number of pages: 656

Year of publication: May 06, 2006

Language: English

ISBN: 978-1405152686

Publisher: Wiley-Blackwell

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Categories Technical books in foreign languages Specialist books in English Brewing Yeast and Fermentation

Brewing Yeast and Fermentation

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