Technical Mycology - The Utilization of Micro-Organisms in the Arts and Manufactures

A Practical Handbook on Fermentation and Fermentative Processes for the use of Brewers and Distillers, Analysts, Technical and Agricultural Chemists, Pharmacists, and all Interested in the Industries Dependant on Fermentation - Eumycetic Fermentation

Nonfiction, Food & Drink, Beverages, Beer, Home & Garden, The Home, Do It Yourself, Science & Nature, Technology
Cover of the book Technical Mycology - The Utilization of Micro-Organisms in the Arts and Manufactures by Franz Lafar, Read Books Ltd.
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Author: Franz Lafar ISBN: 9781473339217
Publisher: Read Books Ltd. Publication: August 25, 2017
Imprint: Vintage Cookery Books Language: English
Author: Franz Lafar
ISBN: 9781473339217
Publisher: Read Books Ltd.
Publication: August 25, 2017
Imprint: Vintage Cookery Books
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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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