Handbook of Brewing by 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.
Hardwick; William Boerne, Texas, USA,
| SKU | Unavailable |
| ISBN 13 | 9780824789084 |
| ISBN 10 | 0824789083 |
| Title | Handbook of Brewing |
| Author | William Hardwick |
| Series | Food Science And Technology |
| Condition | Unavailable |
| Publisher | Taylor & Francis Inc |
| Year published | 1994-11-15 |
| Number of pages | 728 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |