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Publisher: George Allen & Unwin Ltd., London, 1947.
Hard Cover, 342 pages, 5.75 x 8.50.
Item #1529
R. H. Hopkins (professor at the British School of Malting and Brewing at the University of Birmingham) and B. Krause (head chemist at Tuborg Brewereies in Copenhagen) co-authored this textbook on biochemistry as it is applied in brewing, malting and fermentation. The book was first published in 1946, then reissued in this 1947 edition. Chapter List: Review of Some Important Principles of Physical Chemistry General Chemistry of the Raw Materials of Malting and Brewing Malting The Brewing Processes, Mashing, Boiling, Cooling Fermentation and the Finished Beer References Appendix Index
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