Handbook of brewing
The Handbook focuses on recent developments in brewing, such as hops and novel hop products, brewhouse technology, process control in the brewhouse, packaging technology, and approaches to maintaining beer quality. It describes traditional and obscure beer styles such as chocolate and coffee-flavore...
Đã lưu trong:
| Định dạng: | Sách |
|---|---|
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Boca Raton, FL
CRC/Taylor & Francis
2006
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| Những chủ đề: | |
| Các nhãn: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| LEADER | 01246nam a2200217Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_144883 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 241.20 | ||
| 082 | |a 663.3 | ||
| 082 | |b H236 | ||
| 245 | 0 | |a Handbook of brewing | |
| 245 | 0 | |c edited by Fergus G. Priest, Graham G. Stewart | |
| 260 | |a Boca Raton, FL | ||
| 260 | |b CRC/Taylor & Francis | ||
| 260 | |c 2006 | ||
| 520 | |a The Handbook focuses on recent developments in brewing, such as hops and novel hop products, brewhouse technology, process control in the brewhouse, packaging technology, and approaches to maintaining beer quality. It describes traditional and obscure beer styles such as chocolate and coffee-flavored beers. It discusses key areas of modern brewing science and includes chapters on microbreweries and the future of brewing. Exploring the future of brewing, this edition also describes new avenues to challenge the brewer's art of manufacturing a quality beverage from barley-based raw materials | ||
| 526 | |a Công nghệ sản xuất rượu bia và nước giải khát | ||
| 526 | |b NS244 | ||
| 650 | |a Brewing,Sản xuất rượu bia | ||
| 904 | |i Huỳnh Mai | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||