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Beer quality: stability of taste and aroma, colloidal stability, tasting

49.99 €
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Beer quality: stability of taste and aroma, colloidal stability, tasting
49.99 €
In basket
Serious attention has been paid to beer quality issues for several hundred years, but in recent decades, the quality of this foamy drink has come to the fore. The book examines the main organoleptically important components of beer that affect its quality and consumer perception. Much attention is paid to the influence of technological parameters, as well as preparations and additives on the taste and aroma of beer. A separate chapter is devoted to beer tasting. The appendices provide classification and characteristics of beer varieties.

The book is intended for industry specialists, it will also be useful for senior students, postgraduate students and teachers of specialized universities.
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