Boulton, Chris <br/><br/>
Brewing yeast and fermentation/  
Chris Boulton and David Quain 
 - Oxford ; Malden, MA : Blackwell Science ; Ames, Iowa :   Blackwell Science ; Iowa State University Press [distributor],   2001. 
 - xii, 644 pages : illustrations ; 25 cm 
<br/><br/> Includes bibliographical references and index.<br/>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.<br/>Mode of access: World Wide Web<br/>English<br/> Print version record.<br/> 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0632054751 
<br/><br/><label>Subjects--Topical Terms: </label><br/> Yeast.    <br/>Brewing.  <br/>Fermentation.
<br/><br/><label>Dewey Class. No.: </label>664.024  / BOU/B