These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipmen t used.
- ISBN13 9780412165801
- Publish Date 31 August 1981
- Publish Status Active
- Publish Country GB
- Publisher Taylor & Francis Ltd
- Imprint Chapman and Hall
- Edition 2nd Revised edition
- Format Hardcover
- Pages 388
- Language English