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Biochemistry of beer fermentation

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Biochemistry of beer fermentation

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Biochemistry of beer fermentation/ by Eduardo Pires, Tomas Branyik.
作者:	Pires, Eduardo.
其他作者:	Branyik, Tomas.
出版者:	Cham :Springer International Publishing : : 2015.,
面頁冊數:	vi, 76 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
標題:	Brewing. -
電子資源:	http://dx.doi.org/10.1007/978-3-319-15189-2
ISBN:	9783319151892 (electronic bk.)

Biochemistry of beer fermentation
Pires, Eduardo.

Biochemistry of beer fermentation[electronic resource] /by Eduardo Pires, Tomas Branyik. - Cham :Springer International Publishing :2015. - vi, 76 p. :ill., digital ;24 cm. - SpringerBriefs in biochemistry and molecular biology,2211-9353. - SpringerBriefs in biochemistry and molecular biology..

Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by "microworkers" - yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts

ISBN: 9783319151892 (electronic bk.)

Standard No.: 10.1007/978-3-319-15189-2doiSubjects--Topical Terms:

561711
Brewing.

LC Class. No.: TP570

Dewey Class. No.: 663.33

Biochemistry of beer fermentation
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100 1 $a Pires, Eduardo. $3 1066298
245 1 0 $a Biochemistry of beer fermentation $h [electronic resource] / $c by Eduardo Pires, Tomas Branyik.
260 $a Cham : $c 2015. $b Springer International Publishing : $b Imprint: Springer,
300 $a vi, 76 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in biochemistry and molecular biology, $x 2211-9353
520 $a Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by "microworkers" - yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts
650 0 $a Brewing. $3 561711
650 0 $a Beer. $3 744028
650 1 4 $a Chemistry. $3 593913
650 2 4 $a Food Science. $3 673136
650 2 4 $a Biochemistry, general. $3 593881
700 1 $a Branyik, Tomas. $3 1066299
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer eBooks
830 0 $a SpringerBriefs in biochemistry and molecular biology. $3 883411
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-15189-2
950 $a Chemistry and Materials Science (Springer-11644)

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