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010   $a9786612359804
010   $a0-470-69604-4
010   $a0-470-69529-3
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035   $a(EBL)470733
035   $a(OCoLC)609849768
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100   $a20030415d2003      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aBrewing yeast fermentation performance$b[electronic resource] /$fedited by Katherine Smart
205   $aSecond edition.
210   $aOxford, UK ;$aMalden, MA $cBlackwell Science$d2003
215   $a1 online resource (340 p.)
300   $aDescription based upon print version of record.
320   $aIncludes bibliographical references and index.
330   $aBuilding on the success of the first edition, Brewing Yeast Fermentation Performance, Second edition considers the importance of yeast quality on fermentation performance and the means by which process control may therefore be achieved.   Contributions from leading international brewing technologists from industry, research institutes and academia ensure that the coverage is practically oriented, commercially relevant and academically rigorous. Contents include up-to-date coverage of key aspects of the subject, including molecular innovations, yeast stress responses, wort co
606   $aYeast
606   $aFermentation
608   $aElectronic books.
615  0$aYeast.
615  0$aFermentation.
676   $a663.33
676   $a663/.13
676   $a664/.024
701   $aSmart$b Katherine$0860656
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910144386103321
996   $aBrewing yeast fermentation performance$91920515
997   $aUNINA