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The Biotechnology of Malting and Brewing (Cambridge Studies in Biotechnology)

5 out of 5 stars 1 customer review
ISBN-13: 978-0521395533
ISBN-10: 0521395534
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Editorial Reviews

Review

"This book is not a guide to beer making, but rather, details the scientific principles involved. Microbiologists and biochemists interested in fermentation industries will find the discussions of the preparations of malt and wort useful." Journal of the American Chemical Society

"...a welcome addition to my personal library...The book is easy to read and understand. I recommend it to anyone interested in this area." Food Biotechnology

"...an excellent book which provides a well written and interesting presentation of beer production. I highly recommend it." Antonio Montanari, SIM Industrial Microbiology NEWS

Book Description

The techniques of high quality beer production are described in a concise account of malting and brewing processes and the science upon which they are based.
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Product Details

  • Series: Cambridge Studies in Biotechnology (Book 1)
  • Paperback: 184 pages
  • Publisher: Cambridge University Press (August 30, 1991)
  • Language: English
  • ISBN-10: 0521395534
  • ISBN-13: 978-0521395533
  • Product Dimensions: 6.1 x 0.4 x 9.2 inches
  • Shipping Weight: 10.6 ounces (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #1,845,839 in Books (See Top 100 in Books)

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By Ray A on September 15, 2014
Format: Paperback
Good look into some of the technical details of the brewing industry.
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The Biotechnology of Malting and Brewing (Cambridge Studies in Biotechnology)
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