FERMENTATION ORGANISMS: A LABORATORY HANDBOOK. BY ALB. KLÖCKER. Translated by G. E. ALLAN, B.Sc., and J. H. Millar, F.I.C. With 146 Illustrations in the Text. 8vo, 12s. net. THE CHEMICAL CHANGES AND PRODUCTS RESULTING FROM FERMENTATIONS. By R. H. ADERS PLIMMER. 8vo, 6s, net. LONGMANS, GREEN, AND CO., 39 PATERNOSTER Row, LONDON, E.C. FOR BREWING STUDENTS A SYSTEMATIC COURSE OF PRACTICAL WORK IN THE SCIENTIFIC PRINCIPLES UNDERLYING THE PROCESSES OF MALTING AND BREWING BY ADRIAN J. BROWN, M.Sc. DIRECTOR OF THE SCHOOL OF BREWING, AND PROFESSOR OF THE BIOLOGY AND CHEMISTRY OF FERMENTATION IN THE UNIVERSITY OF BIRMINGHAM WITH 36 ILLUSTRATIONS . LONGMANS, GREEN, AND CO. 39 PATERNOSTER ROW, LONDON NEW YORK AND BOMBAY |