Brewing Yeast and Fermentation

ISBN-13: 9781405152686

ISBN-10: 1405152680

Author: Christopher Boulton, David Quain

Edition: 1

Publication date:
2006
Publisher:
Wiley-Blackwell
Format:
Paperback 660 pages
Category:
Cooking
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Summary

Acknowledged author Christopher Boulton wrote Brewing Yeast and Fermentation comprising 660 pages back in 2006. Textbook and etextbook are published under ISBN 1405152680 and 9781405152686. Since then Brewing Yeast and Fermentation textbook was available to sell back to BooksRun online for the top buyback price of $15.73 or rent at the marketplace.


Description

Now Available for the First Time in Paperback!

This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.

Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions.

  • Definitive reference work and practical guide for the industry.
  • Highly commercially relevant yet academically rigorous.
  • Authors from industry leading brewers.