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- Author: Franz Lafar
- Publisher: Vintage Cookery Books
- ISBN-10: 1473328128
- ISBN-13: 9781473328129
- Format: 14 x 21.6 x 1.2 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Technical Mycology - The Utilization of Micro-Organisms in the Arts and Manufactures - Part II Eumycetic Fermentation (e-book) (used book) | bookbook.eu
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Description
This vintage book contains a practical handbook on fermentation and related processes, originally intended for the use of brewers and distillers, analysts, technical and agricultural chemists, pharmacists, and those with an interest in the industries dependent on fermentation. This volume will appeal to those with an interest in the science of brewing, and would make for a worthy addition to allied collections. Contents include: "General Morphology", "Chemical Composition of the Cell Membrane of Eumycetes", "Mineral Nutrient Materials", "Stimulative Influences-General Remarks on h the Enzymes of Eumycetes", "Morphology and Symptomatology of the Mucors", "Fermentation by Mucors", "The Use of Mucors in the Spirit Industry", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on beer brewing.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 21d.07:15:02
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Franz Lafar
- Publisher: Vintage Cookery Books
- ISBN-10: 1473328128
- ISBN-13: 9781473328129
- Format: 14 x 21.6 x 1.2 cm, minkšti viršeliai
- Language: English English
This vintage book contains a practical handbook on fermentation and related processes, originally intended for the use of brewers and distillers, analysts, technical and agricultural chemists, pharmacists, and those with an interest in the industries dependent on fermentation. This volume will appeal to those with an interest in the science of brewing, and would make for a worthy addition to allied collections. Contents include: "General Morphology", "Chemical Composition of the Cell Membrane of Eumycetes", "Mineral Nutrient Materials", "Stimulative Influences-General Remarks on h the Enzymes of Eumycetes", "Morphology and Symptomatology of the Mucors", "Fermentation by Mucors", "The Use of Mucors in the Spirit Industry", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on beer brewing.
Reviews