Brewing Microbiology
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- Artikel-Nr.: 10354486
Beschreibung
List of contributors. Preface. 1. Microbiological aspects of brewing; I. Campbell. 2. The biochemistry and physiology of yeast growth; J.C. Slaughter. 3. Yeast genetics; J.R.M. Hammond. 4. The microbiota of barley and malt; B. Flannigan. 5. Gram-positive brewery bacteria; F.G. Priest. 6. Gram-negative brewery bacteria; H.J.J. van Vuuren, F.G. Priest. 7. Wild yeasts in brewing and distilling; I. Campbell. 8. Rapid detection of microbial spoilage; I. Russell, R. Stewart. 9. Rapid identification of microorganisms; F.G. Priest. 10. Microbiology and sanitation in USA microbreweries; M.J. Lewis. 11. Cleaning and disinfection in the brewing industry; M. Singh, J. Fisher.12. Microbiological methods in brewing analysis; I. Campbell. Index.
Eigenschaften
Gewicht: | 843 g |
Höhe: | 235 |
Seiten: | 399 |
Sprachen: | Englisch |
Autor: | F.G. Priest, Iain Campbell |
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