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Handbook of Brewing
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Handbook of Brewing Hardcover - 1994

by William Hardwick (Editor)


From the publisher

Offers detailed studies of beer and its production as well as its commercial and economic aspects. All beverages worldwide which are beer-like in character and alcoholic content are reviewed. The book delineates over 900 chemical compounds that have been identified in beers, pinpoints their sources, gives concentration ranges, and examines their influence on beer quality. This work is intended for brewing, cereal and food chemists and biochemists; composition, nutrition, biochemical, food and quality assurance and control engineers; nutritionists; food biologists and technologists; microbiologists; toxicologists; and upper level undergraduate and continuing-education students in these disciplines.

First line

About 10,000 years ago, early man stopped following wild animal herds and settled into a communal existence based primarily on the planting and cultivation of crops (see Chapter 2).

Details

  • Title Handbook of Brewing
  • Author William Hardwick (Editor)
  • Binding Hardcover
  • Pages 728
  • Volumes 1
  • Language ENG
  • Publisher CRC Press
  • Date November 15, 1994
  • Illustrated Yes
  • ISBN 9780824789084 / 0824789083
  • Weight 2.88 lbs (1.31 kg)
  • Dimensions 10.22 x 7.06 x 1.57 in (25.96 x 17.93 x 3.99 cm)
  • Library of Congress Catalog Number 94036751
  • Dewey Decimal Code 663.3
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Handbook of Brewing (Food Science and Technology)

Handbook of Brewing (Food Science and Technology)

by Hardwick, William

  • Used
  • near fine
  • Hardcover
Condition
Used - Near Fine
Binding
Hardcover
ISBN 10 / ISBN 13
9780824789084 / 0824789083
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1
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Description:
Other than bookstore bookplate- this is a tight and unmarked copy-" Offers detailed studies of beer and its production as well as its commercial and economic aspects. All beverages worldwide which are beer-like in character and alcoholic content are reviewed. The book delineates over 900 chemical compounds that have been identified in beers, pinpoints their sources, gives concentration ranges, and examines their influence on beer quality. This work is intended for brewing, cereal and food chemists and biochemists; composition, nutrition, biochemical, food and quality assurance and control engineers; nutritionists; food biologists and technologists; microbiologists; toxicologists; and upper level undergraduate and continuing-education students in these disciplines. -150 tables, drawings, photographs, and equations."
Item Price
NZ$85.02NZ$76.53
Save NZ$8.49 !
NZ$33.96 shipping to USA
Handbook of Brewing (Food Science and Technology)

Handbook of Brewing (Food Science and Technology)

by Hardwick, William, A. (editor)

  • Used
  • very good
  • Hardcover
  • first
Condition
Used - Very Good
Edition
First Edition
Binding
Hardcover
ISBN 10 / ISBN 13
9780824789084 / 0824789083
Quantity Available
1
Seller
Seattle, Washington, United States
Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Item Price
NZ$333.63
NZ$8.51 shipping to USA

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Description:
N Y: Marcel Dekker, Inc., 1995. First Edition. Hard Cover. Very Good/No Jacket. XL. A clean, unmarked book with a tight binding. 714 pages. Generously referenced and containing some 150 tables, drawings, photographs, and equations.
Item Price
NZ$333.63
NZ$8.51 shipping to USA