The Practical Aspects of Gibberellic Acid as Applied to Floor Maltings PDF Download
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Author: P. C. Northam
Publisher:
ISBN:
Category :
Languages : en
Pages : 18
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Book Description
Author: P. C. Northam
Publisher:
ISBN:
Category :
Languages : en
Pages : 18
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Book Description
Author: Institute of Brewing (Great Britain)
Publisher:
ISBN:
Category : Brewing
Languages : en
Pages : 564
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Book Description
Author: Hugh Lancaster
Publisher:
ISBN:
Category : Brewing
Languages : en
Pages : 248
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Book Description
Author:
Publisher:
ISBN:
Category : Brewing
Languages : en
Pages : 1598
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Book Description
Author:
Publisher:
ISBN:
Category : Brewing
Languages : en
Pages : 584
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Book Description
Containing the transactions of the various sections, together with abstracts of papers published in other journals, etc.
Author: D.E. Briggs
Publisher: Springer Science & Business Media
ISBN: 0412298007
Category : Cooking
Languages : en
Pages : 820
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Book Description
Malts are used in the manufacture of beers, whiskies, foodstuffs, non-alcoholic beverages and confectionery. Placing an emphasis on barley as the most used cereal grain, this book offers an up-to-date account of malt manufacture.
Author: D.E. Briggs
Publisher: Springer Science & Business Media
ISBN: 9780412165801
Category : Cooking
Languages : en
Pages : 404
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Book Description
These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipmen t used.
Author:
Publisher:
ISBN:
Category : Brewing
Languages : en
Pages : 362
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Book Description
Author: Graham Stewart
Publisher: Elsevier
ISBN: 0080474853
Category : Medical
Languages : en
Pages : 385
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Book Description
Whisky: Technology, Production and Marketing explains in technical terms, the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production from the processing of raw materials, to the fermentation, distillation, maturation, blending, production of co-products and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to the market in such a comprehensive manner and with such a high level of technical detail.* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner* Includes a chapter on marketing and selling whisky* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
Author: James Shanks Hough
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 700
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Book Description
