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Handbook of Brewing - Food Science and Technology 3.º edición
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Handbook of Brewing - Food Science and Technology
Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.
777 pages, 174 Line drawings, black and white; 28 Halftones, black and white; 83 Tables, black and w
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 19 de octubre de 2017 |
| ISBN13 | 9781498751919 |
| Editores | Taylor & Francis Inc |
| Páginas | 798 |
| Dimensiones | 262 × 186 × 51 mm · 1,65 kg |
| Lengua | Inglés |
| Editor | Anstruther, Anne (Heriot Watt University) |
| Editor | Russell, Inge (The Intl. Centre for Brewing & Distilling, Heriot-Watt University, Edinburgh, Scotland) |
| Editor | Stewart, Graham G. (The Intl. Centre for Brewing & Distilling, Heriot-Watt University, Edinburgh, Scotland) |
