Handbook of Brewing

Handbook of Brewing - Food Science and Technology

Hardback (15 Nov 1994)

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Includes delivery to the United States

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Publisher's Synopsis

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.

Book information

ISBN: 9780824789084
Publisher: Taylor and Francis
Imprint: CRC Press
Pub date:
DEWEY: 663.3
DEWEY edition: 20
Language: English
Number of pages: 714
Weight: 1451g
Height: 267mm
Width: 190mm
Spine width: 40mm