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Table of contents (20 chapters)
Reviews
Praise for the second edition:
"Brewing, Second Edition, presents the subject of brewing science and practice in an easy-to-read format with excellent illustrations and gives a good grounding in the subject. ...an excellent survey of the science and technology of malting and brewing, suitable both for students of biotechnology in general and as a basic reference for anyone in the brewing industry. Overall, ...a useful introductory text for anyone interested in the technical aspects of the brewing process."
(Food Technology, June 2003)
(American Society of Brewing Chemists Newsletter, 63:2, 2003)
Praise for the first edition:
"This book presents the essentials of brewing science and is a useful guide for students and professional brewers."
(Food Science and Technology Abstracts)
"...an excellent survey of the science and technology of malting and brewing, suitable both for students of biotechnology in general and as an introduction for specialized students of brewing."
(Society for General Microbiology Quarterly)
Authors and Affiliations
Bibliographic Information
Book Title: Brewing
Authors: Michael J. Lewis, Tom W. Young
DOI: https://doi.org/10.1007/978-1-4615-0729-1
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Aspen Publishers, Inc. 2001
Softcover ISBN: 978-0-306-47274-9Published: 31 October 2002
eBook ISBN: 978-1-4615-0729-1Published: 06 December 2012
Edition Number: 2
Number of Pages: X, 398
Number of Illustrations: 3 b/w illustrations
Topics: Food Science