<b>Now Available for the First Time in Paperback!</b><p>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. <i>Brewing Yeast and Fermentation</i> is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.</p><p>Now 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 on brewing courses and workers in research and academic institutions.</p><ul><li>Definitive reference work and practical guide for the industry.</li><li>Highly commercially relevant yet academically rigorous.</li><li>Authors from indus
Pris: kr 931.00 fra Norli
Butikk | Pris | |
---|---|---|
kr 931.00 | Besøk butikk |
Written as an introduction to the science of brewing and beer fermentation, this book provides an up-to-date overview of the science behind the various operations involved in the making of beer. Various subject-matter experts contribute their knowledge...
kr 849.00
Mer informasjon
Learn to brew your own beer, including recipes for the accessible 'brew-in-a-bag' method, and get to know the cutting edge producers of the current Belgian artisanal beer scene.
kr 349.00
Mer informasjon
Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. PREFACE This volume fills a gap in the literature of baking in this country. The baker knows a good deal about his flours and also how they are made,...
kr 299.00
Mer informasjon