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The biotechnology of malting and brewing

Author: J S Hough
Publisher: Cambridge [Cambridgeshire] ; New York : Cambridge University Press, 1991.
Series: Cambridge studies in biotechnology, 1.
Edition/Format:   Print book : English : 1st pbk. edView all editions and formats
Summary:

Gives a clear, concise account of malting and brewing processes and the science on which they are based.

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: J S Hough
ISBN: 0521395534 9780521395533 0521256720 9780521256728
OCLC Number: 27230611
Description: xiv, 168 pages : illustrations ; 24 cm.
Contents: Preface; Abbreviations list; 1. Introduction; 2. Barley - the key material; 3. Malt - a package of enzymes and food substances; 4. Water - its function in brewing; 5. Sweet wort production; 6. Hops and wort boiling; 7. Yeasts and brewery bacteria; 8. Fermentation - the fundamental process; 9. Post-fermentation treatments; Conversions list; Index.
Series Title: Cambridge studies in biotechnology, 1.
Responsibility: J.S. Hough.

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"This book is not a guide to beer making, but rather, details the scientific principles involved. Microbiologists and biochemists interested in fermentation industries will find the discussions of Read more...

 
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