Brewing Science: A Multidisciplinary Approach (Record no. 17716)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04282nam a22004575i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 978-3-319-46394-0 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | BT-SaRUSC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200712165736.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 161114s2017 gw | s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9783319463940 (ebook) |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1007/978-3-319-46394-0 |
| Source of number or code | doi |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | BT-SaRUSC |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP248.65.F66 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TDCT |
| Source | bicssc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC012000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TDCT |
| Source | thema |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.3 |
| Edition number | 23 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664 |
| Edition number | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Mosher, Michael. |
| Relator term | author. |
| Relator code | aut |
| -- | http://id.loc.gov/vocabulary/relators/aut |
| 245 10 - TITLE STATEMENT | |
| Title | Brewing Science: A Multidisciplinary Approach |
| Medium | [electronic resource] / |
| Statement of responsibility, etc | by Michael Mosher, Kenneth Trantham. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. 2017. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | New York, NY : |
| Name of publisher, distributor, etc | Springer Berlin Heidelberg, |
| Date of publication, distribution, etc | 2017. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | XIII, 408 p. 176 illus., 104 illus. in color. |
| Other physical details | online resource. |
| Size of unit | 7.10 MB |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and indexes. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Introduction to Brewing Science -- Beer Styles -- Molecules and Other Matters -- Overview of the Brewing Process -- The Food for the Brew -- Mashing -- Sparging -- Wort Boiling -- Cooling and Fermenting -- Conditioning -- Packaging -- Quality Assurance and Quality Control -- Appendix A -- Appendix B. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | This text finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance. As an introductory text, this book assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-chapter and end-of-chapter problems. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. Bringing the brewing process full circle, this text covers packaging aspects for the final product as well, focusing on everything from packaging technology to quality control. Students are also pointed to the future, with coverage of emerging flavor profiles, styles and brewing methods. Each chapter in this textbook includes a sample of related laboratory exercises designed to develop a student’s capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food—Biotechnology. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Organic chemistry. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food Science. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Organic Chemistry. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Trantham, Kenneth. |
| Relator term | author. |
| Relator code | aut |
| -- | http://id.loc.gov/vocabulary/relators/aut |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY | |
| Title | Springer eBooks |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Printed edition: |
| International Standard Book Number | 9783319463933 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Printed edition: |
| International Standard Book Number | 9783319463957 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Printed edition: |
| International Standard Book Number | 9783319835105 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1007/978-3-319-46394-0">https://doi.org/10.1007/978-3-319-46394-0</a> |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://library.sce.edu.bt/cgi-bin/koha/opac-retrieve-file.pl?id=7d5ad76e59d21eac82237403f7eb402c">http://library.sce.edu.bt/cgi-bin/koha/opac-retrieve-file.pl?id=7d5ad76e59d21eac82237403f7eb402c</a> |
| Materials specified | ebook |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Computer Files |
No items available.