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.Brewing.Related titles:Brewing: Science and practice(ISBN-13: 978-1-85573-490-6; ISBN-10:

Brewing

Related titles:
Brewing: Science and practice
(ISBN-13: 978-1-85573-490-6; ISBN-10: 1-85573-490-7)
Brewing: Science and practice updates and revises the previous work of this
distinguished team of authors, producing what is the standard work in its field. The
book covers all stages of brewing from raw materials, including the chemistry of hops
and the biology of yeasts, through individual processes such as mashing and wort
separation. Key quality issues are discussed such as flavour and the chemical and
physical properties of finished beers.
Cereal biotechnology
(ISBN-13: 978-1-85573-498-2; ISBN-10: 1-85573-498-2)
This major work explains the techniques involved and their enormous potential for
food producers and consumers. It also explains how this new technology is regulated,
the methods for assessing its potential risks, and the ways in which cereal
biotechnology can add value.
Details of these books and a complete list of Woodhead titles can be obtained by:
· visiting

Từ khóa: Brewing, brewing technologies

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