Brewing Yeast and FermentationISBN: 978-1-4051-5268-6
Paperback
672 pages
May 2006, Wiley-Blackwell
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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Microbiology Today, November 2006
“This is a “must-have” book [and] will be used
as a prime reference text for many years… should be in every
brewing library, and on the bookshelf of anyone who has an interest
in brewing yeast and fermentation at the advanced level…it
has very rapidly become the first reference book I turn to when
looking for detailed information on yeast…highly
recommended”
Inge Russell, Journal of The Institute of Brewing Vol 109,
No. 2, 2003
".a valuable resource for researchers in industry or academia
interested in beer fermentation. "
Journal of Food Quality, Vol 25:3, Food & Nutrition Press
Inc.
"Recommended to all researchers with an interest in yeast
technology and brewing fermentation"
E-Streams, 2002
"This book provides a definitive review of modern and traditional brewery fermentation." Cerevisia, Belgian Journal of Brewing and Biotechnology, Vol 30, 2005