Handbook of Brewing (Food Science and Technology)
William Hardwick
Offers detailed studies of beer and its production as well as its commercial and economic aspects. All beverages worldwide which are beer-like in character and alcoholic content are reviewed. The book delineates over 900 chemical compounds that have been identified in beers, pinpoints their sources, gives concentration ranges, and examines their influence on beer quality. This work is intended for brewing, cereal and food chemists and biochemists; composition, nutrition, biochemical, food and quality assurance and control engineers; nutritionists; food biologists and technologists; microbiologists; toxicologists; and upper level undergraduate and continuing-education students in these disciplines.
Категорії:
Рік:
1994
Видавництво:
CRC Press
Мова:
english
ISBN 10:
0824789083
ISBN 13:
9780824789084
Файл:
EPUB, 7.57 MB
IPFS:
,
english, 1994