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An exploration of how the many sciences of wine can enhance our appreciation and enjoyment of wine. In From Terrain to Brain, Professor Erika Szymanski makes wine science …
This eighth volume in the Gums and Stabilisers series places major emphasis on new and innovative processing methods, particularly hydration, high pressure and high temperature …
Spectrophotometry and Spectrofluorimetry: A Practical Approach Second Edition was written with the intention to help the reader understand the background concepts and practical …
Jurassic, basalt, moraine, flint, alluvial, magma: what are these words and what do they have to do with wine? The answers are here in this book. They are geological terms that …
Charles Bamforth, who has been described as "e;one of the two or three brewing scientists of his generation,"e; here gives us a revised and updated version of his …
The Congress of the European Brewing Convention, held every two years, draws together brewers from all over the world to exchange ideas on many aspects of commercial brewing. The …
Held every two years, the European Brewery Convention draws together experts from around the world to exchange the latest information about the art and science of their trade. This …
Americans have never been more concerned about their food's purity. The organic trade association claims that three-quarters of all consumers buy organic foods each year, spending …
You are what you eat, and today's consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the …
The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the …