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Více informací o knize Biochemistry of Beer Fermentation

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Anotace knihy

Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by microworkers yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts§

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Plný název: Biochemistry of Beer Fermentation
• Autor: Eduardo Pires, Tomas Brányik
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 80
• EAN: 9783319151885
• ISBN: 3319151886
• ID: 09155934
• Nakladatelství: Springer International Publishing AG
• Hmotnost: 1474 g
• Rozměry: 235 × 155 × 4 mm
• Datum vydání: 09. February 2015

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