Titlebook: Brewing; Michael J. Lewis,Tom W. Young Book 2001Latest edition Aspen Publishers, Inc. 2001 biochemistry.biology.chemistry.contaminants.fer

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書目名稱Brewing影響因子(影響力)




書目名稱Brewing影響因子(影響力)學(xué)科排名




書目名稱Brewing網(wǎng)絡(luò)公開度




書目名稱Brewing網(wǎng)絡(luò)公開度學(xué)科排名




書目名稱Brewing被引頻次




書目名稱Brewing被引頻次學(xué)科排名




書目名稱Brewing年度引用




書目名稱Brewing年度引用學(xué)科排名




書目名稱Brewing讀者反饋




書目名稱Brewing讀者反饋學(xué)科排名

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https://doi.org/10.1007/978-1-4684-0316-9mperature before packaging. The quality of the green beer depends upon the composition of the wort, the yeast strain and amount used, and the process and technology of primary fermentation. This product is the raw material for later processes in the brewery.

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gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. .Brewing, Second Edition,. is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.978-0-306-47274-9978-1-4615-0729-1

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Book 2001Latest editione some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. .Brewing. focuses on the principles and practices most central to an understanding of the brewing process, including preparation

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Water for brewingr efficiency, brewers use between four and perhaps even twelve volumes of water for each volume of beer produced; process water and service water represent the primary demand for water in a brewery for which quite soft water (see below) is preferred. Large breweries tend to be more efficient in water usage than small ones.