Brewing yeast and fermentation/ Chris Boulton and David Quain
Material type:
TextPublication details: Oxford ; Malden, MA : Blackwell Science ; Ames, Iowa : Blackwell Science ; Iowa State University Press [distributor], 2001Description: xii, 644 pages : illustrations ; 25 cmISBN: 0632054751Subject(s): Yeast | Brewing | FermentationDDC classification: 664.024 | Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
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General Books
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Central Library, Sikkim University General Book Section | 664.024 BOU/B (Browse shelf(Opens below)) | Available | P24476 |
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| 664.001579 YOU/F Food Microbiology :/ a laboratory manual | 664.0015795 DIJ/D Food mycology: a multifaceted approach to fungi and food/ | 664.02 CHA/P Postharvest Technology and Food Process Engineering./ | 664.024 BOU/B Brewing yeast and fermentation/ | 664.024 DHA/B Biotechnology for food and nutritional security/ | 664.024 HUT/M Microbiology and technology of fermented foods/ | 664.024 TAM/F Fermented foods and beverages of the world/ |
Includes bibliographical references and index.
Reproduction available: Electronic reproduction. [UK] : MyiLibrary, [between 2005 and 2011]. Mode of access: World Wide Web. System requirements: Internet Explorer 5.5 (or higher) or Netscape Navigator 6.1 (or higher); Adobe Acrobat 6.0.
Mode of access: World Wide Web
English
Print version record.
Preface. Acknowledgements. 1. Beer and brewing. 2. The brewing process. 3. The biochemistry of fermentation. 4. Brewing yeast. 5. Fermentation systems. 6. Fermentation management. 7. Yeast management. 8. Microbiology.References. Index.
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