{"title":"D E Briggs","description":"\u003cp\u003eExplore the gripping worlds crafted by D.E. Briggs, where urban fantasy meets paranormal suspense. Perfect for fans of Patricia Briggs and Kim Harrison, dive into action-packed stories with unforgettable characters.\u003c\/p\u003e","products":[{"product_id":"malting-and-brewing-science-book-d-e-briggs-9780412165900","title":"Malting and Brewing Science","description":"These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipmen t used.","brand":"WoB","offers":[{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":50407184564497,"sku":"GOR008690518","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0412165902.jpg?v=1750740003"},{"product_id":"barley-book-d-e-briggs-9789400957176","title":"Barley","description":"This book was written to provide an integrated account of barley, induding its cultivation, nature and uses. An attempt has been made to cut across the unjustified and obstructive divisions between pure science, applied science, technology, botany, biochemistry, agronomy, and so on. Limitations of space preclude the use of more illustrative material or references, or even complete accounts of various topics. However sufficient information is given to enable the reader to understand the general principles and to find his or her way readily into the literature to obtain further information. Emphasis has been placed on general principles rather than details. In becoming familiar with the literature one becomes acquainted with the effects of the cereal or religion, the English language and the development of agriculture and biochemistry. The comparison between 'parallel literatures' is often stimulating also. For example one is forced to conclude that many of the agricultural problems of poor 'seed vigour' would be overcome if seedsmen used the maltsters techniques for breaking dormancy and speeding 'post-harvest maturation'. Barley is the world's fourth most important cereal after wheat, rice, and maize. It is the most widely cultivated, being grown from the equator to 700N (Scandinavia), from the humid regions of Europe and Japan to the Saharan and Asiatic Oases, and from below sea level in Palestine to high up mountains in the Himalayas, E. Africa and S. America. Some- where in the world it is being sown or harvested at every time of the year.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52142187708689,"sku":"NLS9789400957176","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9789400957176.jpg?v=1757579522"},{"product_id":"brewing-book-d-e-briggs-9781855734906","title":"Brewing","description":"Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: science and practice provides a comprehensive and authoritative guide to both of these aspects of the subject.After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing, including grist preparation. The next two chapters discuss hops, and are followed by chapters on wort boiling, clarification and aeration. Three chapters are devoted to the important topics of yeast biology, metabolism and growth. Fermentation, fermentation technologies and beer maturation are then reviewed, followed by a consideration of native African beers. After a discussion of brewhouses, the authors consider a number of safety and quality issues, including beer microbiology and the chemical and physical properties of beer, which contribute to qualities such as flavour. A final group of chapters cover packaging, storage, distribution and the retail handling of beer.Based on the authors' unrivalled experience in the field, Brewing: science and practice is a standard work for the industry.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":53521808589073,"sku":"NLS9781855734906","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781855734906.jpg?v=1778455747"}],"url":"https:\/\/www.worldofbooks.com\/en-au\/collections\/author-books-by-d-e-briggs.oembed","provider":"World of Books ","version":"1.0","type":"link"}