| 000 | 01234nam a2200205Ia 4500 | ||
|---|---|---|---|
| 999 |
_c169505 _d169505 |
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| 020 | _a0632054751 | ||
| 040 | _cCUS | ||
| 082 |
_a664.024 _bBOU/B |
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| 100 |
_aBoulton, Chris _914105 |
||
| 245 | 0 |
_aBrewing yeast and fermentation/ _cChris Boulton and David Quain |
|
| 260 |
_aOxford ; Malden, MA : Blackwell Science ; Ames, Iowa : _bBlackwell Science ; Iowa State University Press [distributor], _c2001. |
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| 300 | _axii, 644 pages : illustrations ; 25 cm | ||
| 500 | _aIncludes bibliographical references and index. Reproduction available: Electronic reproduction. [UK] : MyiLibrary, [between 2005 and 2011]. Mode of access: World Wide Web. System requirements: Internet Explorer 5.5 (or higher) or Netscape Navigator 6.1 (or higher); Adobe Acrobat 6.0. Mode of access: World Wide Web English Print version record. | ||
| 505 | _aPreface. Acknowledgements. 1. Beer and brewing. 2. The brewing process. 3. The biochemistry of fermentation. 4. Brewing yeast. 5. Fermentation systems. 6. Fermentation management. 7. Yeast management. 8. Microbiology.References. Index. | ||
| 650 |
_a Yeast. _914106 |
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| 650 |
_aBrewing. _914107 |
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| 650 |
_aFermentation. _910800 |
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| 700 |
_aQuain, David _914108 |
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| 942 |
_cWB16 _01 |
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