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LABORATORY STUDIES

FOR

BREWING STUDENTS

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
EXAMINER IN BIOLOGICAL CHEMISTRY TO THE INSTITUTE OF CHEMISTRY, ETC.

WITH 36 ILLUSTRATIONS .

LONGMANS, GREEN, AND CO.

39 PATERNOSTER ROW, LONDON

NEW YORK AND BOMBAY

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