Brewing /

Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to b...

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Bibliographic Details

Main Author:	Lewis, Michael J.
Corporate Author:	SpringerLink (Online service)
Other Authors:	Young, Tom W.
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 2001.
Edition:	Second edition.
Subjects:	Brewing. Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book