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Brewing and Distilling Yeasts

Stewart Graham G

Springer; 2017 - (663.3)

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  • Nhan đề:
    Brewing and Distilling Yeasts
  • Tác giả: Stewart Graham G
  • Chủ đề: Brewing Microbiology; Yeast Food Science
  • Mô tả: This book is an overview considering yeast and fermentation   The similarities and differences between yeasts employed in brewing and distilling are reviewed   The implications of the differences during the production of beer and distilled products potable and industrial are discussed   This Handbook includes a review of relevant historical developments and achievements in this field the basic yeast taxonomy and biology as well as fundamental and practical aspects of yeast cropping flocculation handling storage and propagation   Yeast stress vitality and viability are also addressed together with flavor production genetic manipulation bioethanol formation and ethanol production by non Saccharomyces yeasts and a Gram negative bacterium   This information and a detailed account of yeast research and its implications to both the brewing and distilling processes is a useful resource to those engaged in fermentation yeast and their many products and processes
  • Nơi xuất bản: Springer
  • Năm xuất bản: 2017
  • Định dạng: 423 p
  • Ngôn ngữ: English

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