Handbook of brewing /

It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been sub...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Priest, Fergus G. (ed), Stewart, Graham G. (ed)
Formato: Libro
Idioma:Inglés
Publicado: Boca Raton : CRC/Taylor & Francis, 2006.
Edición:2nd ed.
Colección:Food science and technology ; 157
Temas:
Brewing > Handbooks, manuals, etc.
Cerveza > Manuales
Acceso en línea:Tabla de contenido
Descripción del editor

MARC

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245 0 0 |a Handbook of brewing /  |c edited by Fergus G. Priest, Graham G. Stewart. 
250 |a 2nd ed. 
260 |a Boca Raton :  |b CRC/Taylor & Francis,  |c 2006. 
300 |a 853 p. :  |b il. ;  |c 25 cm. 
440 1 0 |a Food science and technology ;  |v 157 
504 |a Incluye referencias bibliográficas e índice. 
520 |a It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials. Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry. 
538 |a Comunidad UAM-Iztapalapa "IV Muestra del Libro", Mayo 2010 y Oficina de la Coordinación de Servicios Documentales (Sol 055_2010). Ver listado de solicitantes en la parte de atrás de la factura /CBS / Presupuesto Biblioteca 156.02.01.92 / IBI20100130 / ICL20100093 / LSR Libros Servicios y Representaciones, Fac. No. 1539, $2,067.00, W275900 
538 |a Comunidad / CBS / Presupuesto Biblioteca 156.02.01.92 / ICL20080096 / IBI20080143 / Innovación Bibliográfica, Fac. No. 924, $1,050.50, W269726 
650 0 |a Brewing  |v Handbooks, manuals, etc. 
650 4 |a Cerveza  |x Manuales 
700 1 |a Priest, Fergus G.,  |e ed 
700 1 |a Stewart, Graham G.,  |e ed 
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856 4 2 |z Descripción del editor  |u http://catdir.loc.gov/catdir/enhancements/fy0648/2005052938-d.html 
905 |a LIBROS 
938 |a Comunidad UAM-Iztapalapa "IV Muestra del Libro", Mayo 2010 y Oficina de la Coordinación de Servicios Documentales (Sol 055_2010)  |c CBS  |d Presupuesto Biblioteca 156.02.01.92  |e ICL20100093  |f IBI20100130 
938 |a Comunidad  |c CBS  |d Presupuesto Biblioteca 156.02.01.92  |e ICL20080096  |f IBI20080143 
949 |a Biblioteca UAM Iztapalapa  |b Colección General  |c TP570 H3.522 2006 

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