The Chemistry of Beer
The Science in the Suds
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Engelsk
The Chemistry of BEER An Engaging Introduction to Chemistry with a Popular Theme From the earliest civilizations to our own day, brewing beer has driven science and technology. In ancient times, brewi...
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Forlagsbeskrivelse af The Chemistry of Beer af Roger Barth
The Chemistry of BEER An Engaging Introduction to Chemistry with a Popular Theme From the earliest civilizations to our own day, brewing beer has driven science and technology. In ancient times, brewing was the most advanced biotechnical process. In the modern world, the study of alcoholic fermentation was the springboard for the new science of biochemistry. The Chemistry of Beer: The Science in the Suds, 2nd Edition explains the scientific basis of each brewing step as we understand it today. Readers of this second edition will find: Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beerStreamlined language and structure to help clarify the chemistryOver 200 illustrations, now in full color throughoutComplete glossary and indexQuestion sets at the end of each chapter to check for understandingOnline solutions manual on a companion website for professors The Chemistry of Beer: The Science in the Suds, 2nd Edition is designed to engage students in an introductory chemistry course. Optional material extends the level to make it a useful supplement for a brewing science course. The material and style of presentation will interest brewing professionals, others in the beverage industry, advanced homebrewers, and beer enthusiasts.
Detaljer
Forlag
John Wiley & Sons Inc
ISBN
9781119783336
Sprog
Engelsk
Sider
368
Udgivelsesdato
15-09-2022
Format
Paperback
Varenr.
3346246
EAN nr.
9781119783336
Varegruppe
Engelske textbooks
Højde/Dybde (mm)
228
Bredde (mm)
153
Længde (mm)
22
Vægt (g)
646
