Brewing microbiology: managing microbes, ensuring quality and valorising waste/ (Record no. 192044)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01199cam a22002894a 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0306472880 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | DLC |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 663.3 |
| Item number | HIL/B |
| 245 00 - TITLE STATEMENT | |
| Title | Brewing microbiology: managing microbes, ensuring quality and valorising waste/ |
| Statement of responsibility, etc. | edited by Annie E. Hill. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Amsterdam: |
| Name of publisher, distributor, etc. | Elsevier, |
| Date of publication, distribution, etc. | 2015 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxvi, 479 p. : |
| Other physical details | ill. ; |
| Dimensions | 24 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Part One Yeast: properties and management<br/>1 Yeast: an overview<br/>2 Yeast quality assessment, management and culture<br/>maintenance<br/>3 Modelling yeast growth and metabolism for optimum performance<br/>4 Advances in metabolic engineering of yeasts<br/>5 Yeast identification and characterization<br/><br/>Part Two Spoilage bacteria and other contaminants<br/>6 Toxigenic fungi and mycotoxins in the barley-to-beer chain<br/><br/>7 Gram-positive spoilage bacteria in brewing<br/>8 Gram-negative spoilage bacteria in brewing<br/>9 Strictly anaerobic beer-spoilage bacteria<br/><br/>Part Three Reducing microbial spoilage: design<br/>and technology<br/>10 Hygienic design and Cleaning-In-Place (CIP) systems in breweries<br/>11 Reducing microbial spoilage of beer using filtration<br/>12 Reducing microbial spoilage of beer using pasteurisation<br/>13 Traditional methods of detection and identification of brewery<br/>14 Rapid detection and identification of spoilage bacteria in beer<br/>15 Beer packaging: microbiological hazards and considerations<br/>16 Assuring the microbiological quality of draught beer<br/><br/>Part Four Impact of microbiology on sensory quality<br/>17 Impact of yeast and bacteria on beer appearance and flavour<br/>18 Sensory analysis as a tool for beer quality assessment with an emphasis on its use for microbial control in the brewery<br/><br/>Part Five Valorisation of microbiological brewing waste<br/>19 Anaerobic treatment of brewery wastes<br/>20 Water treatment and reuse in breweries<br/> |
| 650 #0 - SUBJECT | |
| Keyword | Brewing |
| General subdivision | Microbiology |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | edited by Hill, Annie E. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | General Books Science Library |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Full call number | Accession number | Date last seen | Koha item type | Public note |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Science Library, Sikkim University | Science Library, Sikkim University | Science Library General Section | 22/05/2017 | Today & Tomorrow`s Printer and Publishers | 15230.40 | 663.3 HIL/B | 45504 | 22/05/2017 | General Books Science Library | Books For SU Science Library |