Titlebook: Brewing; Michael J. Lewis,Tom W. Young Book 2001Latest edition Aspen Publishers, Inc. 2001 biochemistry.biology.chemistry.contaminants.fer

intern

书目名称Brewing影响因子(影响力)




书目名称Brewing影响因子(影响力)学科排名




书目名称Brewing网络公开度




书目名称Brewing网络公开度学科排名




书目名称Brewing被引频次




书目名称Brewing被引频次学科排名




书目名称Brewing年度引用




书目名称Brewing年度引用学科排名




书目名称Brewing读者反馈




书目名称Brewing读者反馈学科排名

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Deject

https://doi.org/10.1007/978-1-4684-0316-9mperature before packaging. The quality of the green beer depends upon the composition of the wort, the yeast strain and amount used, and the process and technology of primary fermentation. This product is the raw material for later processes in the brewery.

发起

minaret

gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. .Brewing, Second Edition,. is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.978-0-306-47274-9978-1-4615-0729-1

Supplement

Book 2001Latest editione some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. .Brewing. focuses on the principles and practices most central to an understanding of the brewing process, including preparation

THROB

文艺

解脱

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Water for brewingr efficiency, brewers use between four and perhaps even twelve volumes of water for each volume of beer produced; process water and service water represent the primary demand for water in a brewery for which quite soft water (see below) is preferred. Large breweries tend to be more efficient in water usage than small ones.