By William Hardwick
Deals precise reviews of beer and its creation in addition to its advertisement and fiscal points. All drinks world wide that are beer-like in personality and alcoholic content material are reviewed. The ebook delineates over 900 chemical substances which have been pointed out in beers, pinpoints their resources, supplies focus levels, and examines their impact on beer caliber. This paintings is meant for brewing, cereal and nutrition chemists and biochemists; composition, nutrients, biochemical, nutrition and caliber coverage and keep watch over engineers; nutritionists; foodstuff biologists and technologists; microbiologists; toxicologists; and higher point undergraduate and continuing-education scholars in those disciplines.
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Additional info for Handbook of Brewing (Food Science and Technology)
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The Properties of Beer William A. Hardwick 551 20. Quality Control Harald E. Weissler 587 21. Brewing Calculations Harald E. Weissler 643 Index 707 Page ix Contributors Herbert L. , Yakima, Washington William A. , St. Louis, Missouri Nick J. Huige Miller Brewing Company, Milwaukee, Wisconsin N. T. Kendall Brewing and Malting Barley Research Institute, Winnipeg, Manitoba, Canada Gary E. Luther Miller Brewing Company, Milwaukee, Wisconsin Harvey Manning Molson Breweries, Toronto, Ontario, Canada James E.