Tom W. Young | Akateeminen Kirjakauppa

'This book presents the essentials of brewing science and is a useful guide for students and professional brewers.' - Food Science and Technology Abstracts '...an excellent survey of the science and technology of malting and brewing, suitable both for students of biotechnology in general and as an introduction for specialized students of brewing.' - Society for General Microbiology Quarterly - This book is designed for those involved or hoping to be involved in the malting, brewing and allied industries who have little or no formal training in brewing science. While assuring some elementary knowledge of chemistry and biology, the book clearly presents the essentials of brewing science and its relationship to brewing technology which are required by brewers to carry out their duties with understanding.