Handbook of Brewing (Food Science and Technology) Book Information:

rd written by Professor Ludwig Narzissone of the worlds most notable brewing scientiststhe Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basicssuch as the biochemistry and microbiology of brewing processesand also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs. 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.

• Book Type/Genre :

Higher Education Textbooks

• Book Binding :

Hardcover

• Language :

English

• Number of Pages :

Page count varies on each edition/reprint

• ISBN - 10 :

• Handbook of Brewing (Food Science and Technology) Published On :

2018

• Resource:

Textbooks & Study Guides, Higher Education Textbooks Book is recommended for Students, Teachers, Graduates, Professionals, and all bibliophiles

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