Brewing

  • Brewing
    Brewing
    By Ian Spencer Hornsey

    J. R. Johnston, J. Inst. Brewing, 1965, 71, 135. A. Hinnen, J. B. Hicks, and G. R. Fink, Proc. Natl. Acad Sci. USA, 1978, 75, 1929. E. Hinchliffe and C. J. Daubney, J. Am. Soc. Brew. Chem., 1986, 44, 98. J. E. Smith, in Microbiology of ...

  • Brewing
    Brewing
    By Ian Hornsey

    30. 32. 34. 35. 36. 37. 38. 39. 40. . R. G. Anderson, Ferment, 1993, 6, 191. 42. 43. 44. 45. 46. 47. B. Marsden, Watt's Perfect Steam Engine: Steam and the Age of Invention, Icon, Cambridge, 2002. M. Hard, Machines are Frozen Spirit.

  • Brewing: Science and Practice
    Brewing: Science and Practice
    By D E Briggs

    ... Dr Raymond G. Anderson , Mr David J. Banfield , Mr Zane C. Barnes , Herr Volker Borngraber , Mr Andy Carter , Dr Peter Darby , Mr J. Brian Eaton , Dr David L. Griggs , Dr Paul K. Hegarty , Mrs Sue M. Henderson , Mr James Johnstone ...

  • Brewing
    Brewing
    By Tom W. Young, Michael J. Lewis

    "Designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. Presents the essentials of brewing science and its relationship to brewing technology.

  • Brewing
    Brewing
    By Tom W. Young, Michael J. Lewis

    While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology.

  • Brewing: New Technologies
    Brewing: New Technologies
    By C Bamforth

    Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.

  • Brewing
    Brewing
    By Tom W. Young, Michael J. Lewis

    'This book presents the essentials of brewing science and is a useful guide for students and professional brewers.

  • Brewing
    Brewing
    By Ian Hornsey

    +44 (0) 1223,423623 New Titles Available Food — The Chemistry of Its Components (Third Edition) by T. P. Coultate Archaeological Chemistry by A. M. Pollard and C. Heron The Chemistry of Paper by J. C. Roberts Introduction to Glass ...

  • Brewing
    Brewing
    By Ian Spencer Hornsey

    0. proteus can tolerate the harsh environment of a vigorous fermentation and actually binds to yeast cells , on the surface of which its numbers become concentrated . On solid culture media it is slowgrowing and there is little visible ...