Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Technical Mycology - The Utilization of Micro-Organisms in the Arts and Manufactures - Part II Eumycetic Fermentation: A Practical Handbook on Ferment

Technical Mycology - The Utilization of Micro-Organisms in the Arts and Manufactures - Part II Eumycetic Fermentation: A Practical Handbook on Ferment

Lafar, Franz

Paperback

BeerGeneral ScienceGeneral World History

ISBN10: 1473328128
ISBN13: 9781473328129
Publisher: Vintage Cookery Books
Published: Nov 19 2015
Pages: 202
Weight: 0.58
Height: 0.46 Width: 5.50 Depth: 8.50
Language: 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.

Also in

Beer

View All