Автор: Hill,Annie Название: Brewing Microbiology ISBN: 1782423311 ISBN-13(EAN): 9781782423317 Издательство: Elsevier Science Цена: 35202.00 р. Наличие на складе: Есть у поставщикаПоставка под заказ.
Автор: Zucker Susan Название: Brewing and Distillation: Science and Technology ISBN: 1682860183 ISBN-13(EAN): 9781682860182 Издательство: Неизвестно Цена: 22529.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Distillation of an alcoholic fermented mixture results in formation of a distinct class of beverages and drinks. It includes various liquors like beer, whisky as well as other drinks. This book provides comprehensive insights into the field of brewing and distillation. It elucidates the concepts and innovative models around prospective developments with respect to the fermenting and filtering technologies. The aim of this book is to present researches that have transformed the field of brewing and aided its advancement. It encompasses various techniques, product analysis, filtration and packaging technology, currently used in brewing industry. The extensive content of this book provides the readers with a thorough understanding of the subject.
Автор: J. S. Hough; D. E. Briggs; R. Stevens; T. W. Young Название: Malting and Brewing Science ISBN: 1461357276 ISBN-13(EAN): 9781461357278 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: As before, this edition is an aid to teaching, particularly the MSc course in Brewing Science at Birmingham University, but it is also aimed at the requirements of other students of the science of malting and brewing throughout the world.
Автор: Smart, Chris Название: The Craft Brewing Handbook ISBN: 0081020791 ISBN-13(EAN): 9780081020791 Издательство: Elsevier Science Рейтинг: Цена: 32844.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The Craft Brewing Handbook: A Practical Guide to Running a Successful Craft Brewery covers the practical and technical aspects required to set up and grow a successful craft brewing business. With coverage of equipment options, raw material choice, the brewing process, recipe development and beer styles, packaging, quality assurance and quality control, sensory evaluation, common faults in beer, basic analyses, and strategies to minimize utilities, such as water and energy, this book is a one-stop shop for the aspiring brewer.
The craft brewing sector has grown significantly around the world over the past decade. Many new breweries are technically na ve and have a thirst for knowledge. This book not only covers how to maximize the chances of getting production right the first time, it also deals with the inevitable problems that arise and what to do about them.
Focuses on the practical aspects of craft brewing
Features chapters on equipment choice, QA/QC and analyses, and beer styles
Provides insights into successful breweries around the globe
Описание: This text finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach walks students through the entire spectrum of the brewing process.
Автор: Hornsey, Ian (nethergate Brewery, Uk) Название: Brewing ISBN: 1849736022 ISBN-13(EAN): 9781849736022 Издательство: Royal Society of Chemistry Рейтинг: Цена: 5911.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Bamforth, Charles W. (senior Quality Adviser, Senior Quality Adviser, Sierra Nevada Brewing Company) Название: Beer ISBN: 0199996741 ISBN-13(EAN): 9780199996742 Издательство: Oxford Academ Рейтинг: Цена: 3325.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Narziгџ, Ludwig (tu Munich In Weihenstephan) Back, Werner (tu Munich In Weihenstephan) Gastl, Martina (tu Munich In Weihenstephan) Zarnkow, Martin (tu Название: Applied malting and brewing science ISBN: 3527347348 ISBN-13(EAN): 9783527347346 Издательство: Wiley Рейтинг: Цена: 15048.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: W Bamforth,Charles Название: Brewing Materials And Processes ISBN: 012799954X ISBN-13(EAN): 9780127999548 Издательство: Elsevier Science Рейтинг: Цена: 16505.00 р. Наличие на складе: Заказано в издательстве.
Описание: The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants.
Автор: Goyal Название: Viruses in Foods ISBN: 3319307215 ISBN-13(EAN): 9783319307213 Издательство: Springer Рейтинг: Цена: 27950.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 1. Food Virology: Advances and NeedsCharles P. Gerba References 2. Human and Animal Viruses in Food (Including Taxonomy of Enteric Viruses)Gail E. Greening, Jennifer L. Cannon1.0 Introduction2.0 Hepatitis A virus 2.1 Distribution and transmission 2.2 Taxonomy and morphology 2.3 Growth and biological properties 2.4 Infection and disease 2.5 Foodborne disease3.0 Hepatitis E virus 3.1 Distribution and transmission 3.2 Taxonomy and morphology 3.3 Growth and biological properties 3.4 Infection and disease 3.5 Foodborne disease 3.6 Zoonotic transmission4.0 Norovirus 4.1 Distribution and transmission 4.2 Taxonomy and morphology 4.3 Growth and biological properties 4.4 Infection and disease 4.5 Foodborne disease 4.6 Zoonotic transmission5.0 Sapovirus5.1 Distribution and transmission 5.2 Taxonomy and morphology 5.3 Growth and biological properties 5.4 Infection and disease 5.5 Foodborne disease 5.6 Zoonotic transmission6.0 Rotavirus 6.1 Distribution and transmission 6.2 Taxonomy and morphology 6.3 Growth and biological properties 6.4 Infection and disease 6.5 Foodborne disease6.6 Zoonotic transmission7.0 Astrovirus 7.1 Distribution and transmission 7.2 Taxonomy and morphology 7.3 Growth and biological properties 7.4 Infection and disease 7.5 Foodborne disease8.0 Other viruses with potential for foodborne transmission 8.1 Adenovirus 8.2 Enterovirus 8.3 Aichivirus8.4 Parvovirus 8.5 Coronavirus 8.6 Torovirus 8.7 Picobirnavirus 8.8 Tick-borne encephalitis virus 8.9 Other foodborne routes of virus transmission9.0 Summary and conclusions10.0 References 3. The Molecular Virology of Enteric VirusesJavier Buesa, Jesъs Rodriguez-Dнaz 1.0 Caliciviruses: Noroviruses and Sapoviruses 1.1. Structure and Composition 1.2. Genomes and Proteins 1.3. Molecular Diversity of Noroviruses 1.4. Genetic Classification of Sapoviruses 1.5. Virus Replication 1.6. Virus-Cell Interactions 2.0 Rotaviruses 2.1. Virus Classification 2.2. Structure of the Virion 2.3. The Genome 2.4. Mechanisms of Evolution and Strain Diversity 2.5. Genome Replication 2.6. Cell infection 2.7. The NSP4 Enterotoxin3.0 Astroviruses 3.1. Structure of the Virion 3.2. Genome and Proteins4.0 Enteroviruses 4.1. Polioviruses 4.2. Kobuviruses5.0 Hepatitis A Virus 5.1. The Genome 5.2. Proteins 5.3. Virus Replication6.0 Hepatitis E Virus 6.1. The Genome 6.2. Genetic Variants 6.3. Proteins 6.4. Replication7.0 Enteric Adenovirus8.0 Summary9.0 References 4. Epidemiolog
Автор: Pennington, T. Hugh Название: When Food Kills BSE, E.coli and disaster science (Hardback) ISBN: 0198525176 ISBN-13(EAN): 9780198525172 Издательство: Oxford Academ Рейтинг: Цена: 14890.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The `food scare` concept took on new meaning in 1996, which opened with variant CJD emerging as the human form of BSE, and closed with Britain`s worst E.coli O157 outbreak in central Scotland. As people died, so did trust in government and science. This book tells the story of these events, what led up to them, and what has happened since.
Описание: The book demonstrates that food safety is a multidisciplinary scientific discipline thatis specifically designed to prevent foodborne illness to consumers. It is generally assumedto be an axiom by both nonprofessionals and professionals alike, that the mostdeveloped countries, through their intricate and complex standards, formal trainingsand inspections, are always capable of providing much safer food items and beveragesto consumers as opposed to the lesser developed countries and regions of the world. Clearly, the available data regarding the morbidity and the mortality in different areasof the world confirms that in developing countries, the prevalence and the incidence of
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