Handbook of brewing
"As with two previous editions, the Handbook of Brewing, Third Edition, provides the essential information for those who are involved or interested in the brewing industry. New chapters cover product integrity, sensory evaluation, craft and microbrewing, and environmental and waste disposal iss...
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| Other Authors | , , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton, Florida :
CRC Press,
2018.
|
| Edition | Third edition. |
| Series | Food science and technology (Academic Press)
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781351228336 1351228331 9781498751926 149875192X 1498751911 9781498751919 |
| Physical Description | 1 online resource : text file, PDF |
Cover
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | kn-on1005696449 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 171009s2018 flu obf 001 0 eng d | ||
| 040 | |a CRCPR |b eng |e rda |e pn |c CRCPR |d N$T |d IDEBK |d OCLCF |d YDX |d OCLCQ |d OCLCA |d D6H |d WYU |d TYFRS |d OCLCQ |d OCLCO |d NRC |d OCLCO |d OCLCQ |d OCLCO |d K6U |d OCLCQ |d OCLCO |d OCLCL |d OCLCQ | ||
| 020 | |a 9781351228336 |q (electronic bk.) | ||
| 020 | |a 1351228331 |q (electronic bk.) | ||
| 020 | |a 9781498751926 |q (e-book ; |q PDF) | ||
| 020 | |a 149875192X | ||
| 020 | |a 1498751911 | ||
| 020 | |a 9781498751919 | ||
| 020 | |z 9781498751919 | ||
| 035 | |a (OCoLC)1005696449 |z (OCoLC)1029486347 |z (OCoLC)1066626215 | ||
| 245 | 0 | 0 | |a Handbook of brewing / |c edited by Graham G. Stewart, Anne Anstruther, Inge Russell. |
| 250 | |a Third edition. | ||
| 264 | 1 | |a Boca Raton, Florida : |b CRC Press, |c 2018. | |
| 300 | |a 1 online resource : |b text file, PDF | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | 0 | |t Chapter 1 History of Industrial Brewing / |r Raymond G. Anderson -- |t chapter 2 Beer Styles -- |t Their Origins and Classification / |r Charlie Papazian -- |t chapter 3 An Overview of Brewing / |r Brian Eaton -- |t chapter 4 Water / |r David G. Taylor -- |t chapter 5 Barley and Malt / |r Geoff H. Palmer -- |t chapter 6 Adjuncts / |r Graham G. Stewart -- |t chapter 7 Hops / |r Trevor R. Roberts Russell Falconer -- |t chapter 8 Yeast / |r Inge Russell -- |t chapter 9 Lean Manufacturing Including High Gravity Brewing / |r Graham G. Stewart -- |t chapter 10 Processing Aids in Brewing* / |r David S. Ryder -- |t chapter 11 Brewhouse Technology / |r Michaela Miedl-Appelbee -- |t chapter 12 Brewing Process Control / |r Zane C. Barnes -- |t chapter 13 Cleaning in Place (CIP) / |r Zane C. Barnes -- |t chapter 14 Fermentation / |r Graham G. Stewart -- |t chapter 15 Aging, Dilution, and Filtration / |r David G. Taylor -- |t chapter 16 Packaging -- |t Historical Perspectives and Packaging Technology* / |r Michael Partridge -- |t chapter 17 Microbiology and Microbiological Control in the Brewery / |r Annie E. Hill Fergus G. Priest -- |t chapter 18 Design and Sanitation in Pest Control* / |r James W. Larson -- |t chapter 19 Brewery By-Products* / |r Patrick Charlton Frank Vriesekoop -- |t chapter 20 Beer's Nonbiological Instability / |r Graham G. Stewart -- |t chapter 21 Quality / |r George Philliskirk -- |t chapter 22 Craft Brewing -- |t An American Phenomenon--A Trend Situation that was Never Expected to Survive / |r T. Pearse Lyons -- |t chapter 23 Developments in the Marketing of Beer / |r Julie Kellershohn -- |t chapter 24 Product Integrity / |r Frank Vriesekoop -- |t chapter 25 Brewery Health and Safety / |r Jim Kuhr Scott Millbower Andrew Dagnan Jim Stricker -- |t chapter 26 Sensory Evaluation of Beer / |r Deborah Parker -- |t chapter 27 Brewery Effluents, Emissions, and Sustainability* / |r James W. Larson -- |t chapter 28 Making Spirits in a Brewery / |r Mark Coffman. |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | 2 | |a "As with two previous editions, the Handbook of Brewing, Third Edition, provides the essential information for those who are involved or interested in the brewing industry. New chapters cover product integrity, sensory evaluation, craft and microbrewing, and environmental and waste disposal issues."--Provided by publisher | |
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Brewing |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Beer |x History. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Stewart, Graham G., |d 1942- |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjyvCkfBfcK4qqkPkP4rdP | |
| 700 | 1 | |a Anstruther, Anne, |e editor. | |
| 700 | 1 | |a Russell, Inge, |d 1947- |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjFvvFr3dQkPwBHf8T9FKd | |
| 776 | 0 | 8 | |z 9781351228336 |z 9781498751926 |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpHBE00011/handbook-of-brewing?kpromoter=marc |y Full text |