Brewing Technology (Record no. 61790)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01969naaaa2200313uu 4500 |
| 001 - CONTROL NUMBER | |
| control field | https://directory.doabooks.org/handle/20.500.12854/42464 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220220031639.0 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 66269 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9789535133414 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9789535133421 |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.5772/66269 |
| Terms of availability | doi |
| 041 0# - LANGUAGE CODE | |
| Language code of text/sound track or separate title | English |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Makoto Kanauchi |
| Relationship | auth |
| 245 10 - TITLE STATEMENT | |
| Title | Brewing Technology |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Name of publisher, distributor, etc. | IntechOpen |
| Date of publication, distribution, etc. | 2017 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 electronic resource (210 p.) |
| 506 0# - RESTRICTIONS ON ACCESS NOTE | |
| Terms governing access | Open Access |
| Source of term | star |
| Standardized terminology for access restriction | Unrestricted online access |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Many alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated process by which the cereal must be saccharified using enzymes such as amylase. For example, with beer brewing, malt enzymes are used for saccharification. By germination, malt is made from barley to produce enzymes. Finally, wort is made by processing at higher temperatures using malt. The actual techniques require high-level skills. In this book, the discussion encompasses leading-edge brewing technology with fermentation using a non-Saccharomyces starter, healthy uses of spent grain from brewing processes, and an electronic nose for quality control, but it also includes descriptions of local traditional alcoholic beverages of Korea and Cameroon. |
| 540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE | |
| Terms governing use and reproduction | All rights reserved |
| -- | http://oapen.org/content/about-rights |
| 546 ## - LANGUAGE NOTE | |
| Language note | English |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Engineering |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Physical Sciences |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Engineering and Technology |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Process Engineering |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Industrial Engineering and Management |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Host name | www.oapen.org |
| Uniform Resource Identifier | <a href="https://www.intechopen.com/books/brewing-technology">https://www.intechopen.com/books/brewing-technology</a> |
| Access status | 0 |
| Public note | DOAB: download the publication |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Host name | www.oapen.org |
| Uniform Resource Identifier | <a href="https://directory.doabooks.org/handle/20.500.12854/42464">https://directory.doabooks.org/handle/20.500.12854/42464</a> |
| Access status | 0 |
| Public note | DOAB: description of the publication |
No items available.