Designed as a single-source reference for all aspects relevant for the industrial production of fermented starch beverages (mainly Beer, Sake and Kwass), this multi-author handbook systematically covers raw materials, production processes, process and quality control, toxicology and hygiene as well as environmental issues. It contains all the knowledge to produce beer on an industrial or semi-industrial scale, taking into account also specialized brewing methods indigenous to certain regions of the world. An analysis of the world market for beer is also found here, looking at the transition from product to market ina globalized economy.
- ISBN: 978-3-527-31674-8
- Editorial: Wiley-VCH
- Encuadernacion: Cartoné
- Páginas: 778
- Fecha Publicación: 22/04/2009
- Nº Volúmenes: 1
- Idioma: Inglés