Brewing Yeast and Fermentation
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Brewing Yeast and Fermentation by Christopher Boulton
Book DescriptionNow Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. * Definitive reference work and practical guide for the industry. * Highly commercially relevant yet academically rigorous. * Authors from industry leading brewers.
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Book DetailsISBN: 9781405152686
(244mm x 172mm x 34mm)
Imprint: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Publisher: John Wiley and Sons Ltd
Publish Date: 10-Mar-2006
Country of Publication: United Kingdom
Books By Author Christopher Boulton
Encyclopaedia of Brewing, Hardback (July 2013)» View all books by Christopher Boulton
* An essential encyclopedia of brewing science and technology * Offers an international perspective for the brewing industry worldwide * Extensive appendices allow convenient access to commonly-referenced data and calculations .
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Author Biography - Christopher Boulton
Chris Boulton, Coors Brewers Limited, Burton on Trent, UK and David Quain, red.ts Ltd, Willington, Derbyshire, UK
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