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Technology of production of beer with given properties

49.99 €
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Technology of production of beer with given properties
49.99 €
In basket
The author of the book, based on the analysis of the development trends of the main stages of the technological process of brewing in the world, offers a set of scientific and technical solutions that allow organizing the production of beer with specified flavor and aroma properties and reduced toxicological characteristics. A standard for the quality and safety of beer as a food product is also proposed. The author substantiates a fundamentally new approach to assessing the toxicity of the component composition of beer, which allows technological methods to improve the health of the drink, increasing its healing properties and regulating the flavor and aroma bouquet. The book is intended for brewing industry technologists, food quality control and safety specialists, it will also be of interest to teachers, students and anyone interested in the quality of beer and its production.
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