Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. Brewing: New Technologies summarizes recent technological changes in brewing and their impact on product range and quality. The book begins with a review of the improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimizing the use of water. It discusses developments in technologies from fermentation and accelerated processing to filtration and stabilization processes as well as ...
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Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. Brewing: New Technologies summarizes recent technological changes in brewing and their impact on product range and quality. The book begins with a review of the improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimizing the use of water. It discusses developments in technologies from fermentation and accelerated processing to filtration and stabilization processes as well as packaging and concludes with analyses of improvements in safety and quality control, including control systems responsible for chemical, microbiological, and sensory analysis.
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Add this copy of Brewing: New Technologies to cart. $147.50, good condition, Sold by Salish Sea Books rated 5.0 out of 5 stars, ships from Bellingham, WA, UNITED STATES, published 2006 by CRC Press.
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Seller's Description:
Good++; Hardcover; Covers are still glossy with minor edgewear; Clean textblock edges; Small crease to the right edge of front endpaper, otherwise the endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5"-9.75" tall); 1.9 lbs; Orange and brown covers with title in white lettering; 2006, CRC Press; 484 pages; "Brewing: New Technologies, " by C.W. Bamforth.
