Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied beverages and the brewing and malting processes.
The Handbook of Brewing, Third Edition, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics--such as the biochemistry and microbiology of brewing processes--and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs.
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.).
Coverage: Varies
Online reference product, spanning 25 different subject areas, bringing together 2 million digitized entries across Oxford University Press’s Dictionaries, Companions, and Encyclopedias.
Encyclopaedia of Brewing by 
Handbook of Brewing by 
Handbook of Food Science and Technology 3 by 
