LEADER 00895nam0-22003251i-450- 001 990000098130403321 035 $a000009813 035 $aFED01000009813 035 $a(Aleph)000009813FED01 035 $a000009813 100 $a20011111d--------km-y0itay50------ba 101 0 $aita 105 $ay-------001yy 200 1 $a<>casa in cemento armato$eprogetto completo di disegni e calcoli. 205 $a4. ed. 210 $aGenova$cVitali e Ghianda$d1956 215 $a79 p., 9 tav.$cill.$d32 cm 610 0 $aEdifici in cemento armato$aProgetti 676 $a693.54 700 1$aErosciuchi,$bV.$02271 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990000098130403321 952 $a13 M 27 05$b22393$fFINBC 952 $a455006$fDCATA 959 $aFINBC 959 $aDCATA 996 $aCasa in cemento armato$9116052 997 $aUNINA DB $aING01 LEADER 02829nam 2200409Ia 450 001 9911019898403321 005 20200520144314.0 010 $a9783527623495 (ebook) 010 $a9783527316748 (hbk.) 035 $a(MiAaPQ)EBC481985 035 $a(PPN)14952160X 035 $a(CKB)1000000000774667 035 $a(Perlego)2769015 035 $a(EXLCZ)991000000000774667 100 $a20080826d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aHandbook of brewing $eprocesses, technology, markets /$fedited by Hans Michael Esslinger 210 $aWeinheim $cWiley-VCH$d2009 215 $a1 online resource (xxxi, 746 p.) $cill 327 $a1: A Comprehensive History of Beer Brewing -- 2: Starchy Raw Materials -- 3: Hops -- 4: Brew Water -- 5: Yeast -- 6: Malting -- 7: Wort Production -- 8: Fermentation, Maturation and Storage -- 9: Filtration and Stabilization -- 10: Special Production Methods -- 11: Beer-Based Mixed Drinks -- 12: Filling -- 13: Labeling -- 14: Beer Dispensing -- 15: Properties and Quality -- 16: Stability of Beer -- 17: Analysis and Quality Control -- 18: Microbiology -- 19: Certification -- 20: World Beer Market -- 21: Physiology and Toxicology -- 22: Automation -- 23: Malthouse and Brewery Planning -- 24: Packaging -- 25: Cleaning and Disinfecting -- 26: Waste Water -- 27: Energy -- 28: Environmental Protection -- 29: Sensory Evaluation -- 30: Technical Approval of Equipment -- Index. 330 $aThis comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing. 606 $aBrewing industry 606 $aBrewing 615 0$aBrewing industry. 615 0$aBrewing. 676 $a663.3 701 $aEsslinger$b Hans Michael$01842517 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 912 $a9911019898403321 996 $aHandbook of brewing$94422682 997 $aUNINA