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Image of - Brewing Microbiology | Third Edition | Paperback
Brewing Microbiology | Third Edition | Paperback

Brewing Microbiology | Third Edition | Paperback

by Priest

The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage. The third edition of this extremely successful book gives an in-depth coverage of all aspects of brewing microbiology. It includes a new introductory chapter which describes the contribution of microbiology to modern brewing practice and sets the scene for the following, more specialized chapters. In addition, there are new chapters on microbiological methods and microbiology tailored to the microbrewer. Brewing Microbiology serves both as a reference book and a laboratory manual. It is also of value to technical brewers who must keep abreast of current developments, as well as quality controllers and laboratory research workers in the brewing and related food and

Highlights

  • binding-icon

    9788184890440

    ISBN:

  • binding-icon

    Priest

    Author:

  • binding-icon

    411

    Pages:

  • binding-icon

    500 gm

    Weight:

  • langauage-icon

    English

    Language:

  • date-icon

    2009

    Year:

  • edition-icon

    N/A

    Edition:

  • binding-icon

    Paperback

    Binding:

₹1116

₹1395

The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage. The third edition of this extremely successful book gives an in-depth coverage of all aspects of brewing microbiology. It includes a new introductory chapter which describes the contribution of microbiology to modern brewing practice and sets the scene for the following, more specialized chapters. In addition, there are new chapters on microbiological methods and microbiology tailored to the microbrewer. Brewing Microbiology serves both as a reference book and a laboratory manual. It is also of value to technical brewers who must keep abreast of current developments, as well as quality controllers and laboratory research workers in the brewing and related food and

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