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|a 9780470999417
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|a 10.1002/9780470999417
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|a (NhCcYBP)wil6007436
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|a 10.1002/9780470999417
|b Wiley InterScience
|n http://www3.interscience.wiley.com
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|a Boulton, Chris.
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| 245 |
1 |
0 |
|a Brewing yeast and fermentation /
|c Chris Boulton and David Quain.
|
| 246 |
1 |
4 |
|a Brewing yeast & fermentation
|
| 260 |
|
|
|a Oxford ;
|a Malden, MA :
|b Blackwell Science ;
|a Ames, Iowa :
|b Iowa State University Press [distributor],
|c 2001.
|
| 300 |
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|a 1 online resource (xii, 644 pages) :
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|a Includes bibliographical references (pages 586-637) and index.
|
| 520 |
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|a This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation, together with the biochemistry, physiology and genetics of brewers' yeast. "Brewing Yeast and Fermentation" is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now, available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions.
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|i Print version:
|a Boulton, Chris.
|t Brewing yeast and fermentation.
|d Oxford ; Malden, MA : Blackwell Science ; Ames, Iowa : Iowa State University Press [distributor], 2001
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|h Library of Congress classification
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| 998 |
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