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For centuries, beer has been a favourite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process.Considerations such as appearance, taste and the nutritional value of beer are important topics for consumers and brewing scientists alike. This book looks at the chemistry behind those aspects of beer that are of particular interest to beer drinkers, namely flavour and nutritional aspects, in combination with a discussion of maintenance of quality and safety, the areas more

Beer. --- Brewing. --- Fermentation --- Beer --- Liquors --- Malt liquors --- Ale --- Brewing --- Bier --- 663.017 --- 663.4 --- 663.4 Beers. Brewing. Malting --- Beers. Brewing. Malting --- 663.017 Properties of beverages. Beverage quality --- Properties of beverages. Beverage quality --- Chemistry of natural organic substances --- Nutritionary hygiene. Diet --- Biotechnology

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Applied chemical analysis --- 543.544 --- 663.017 --- 664.017 --- 641.1 --- Beverages --- -Food --- -High performance liquid chromatography --- -High performance chromatography --- High pressure liquid chromatography --- High sensitivity liquid chromatography --- High speed liquid chromatography --- HPLC (Chromatography) --- High pressure (Science) --- Liquid chromatography --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Drinks --- Potable liquids --- Potables --- Food --- Liquids --- Chromatographic analysis. Chromatography --- Properties of beverages. Beverage quality --- Properties of preserved foods and foodstuffs. Food quality --- Foodstuffs from the point of view of properties. Nutritional value --- Analysis --- -Congresses --- Congresses --- High performance liquid chromatography --- Congresses. --- -Chromatographic analysis. Chromatography --- 641.1 Foodstuffs from the point of view of properties. Nutritional value --- 664.017 Properties of preserved foods and foodstuffs. Food quality --- 663.017 Properties of beverages. Beverage quality --- 543.544 Chromatographic analysis. Chromatography --- -641.1 Foodstuffs from the point of view of properties. Nutritional value --- High performance chromatography --- Primitive societies --- -High pressure (Science) --- -Analysis --- BOISSONS (ANALYSE) --- TOXICOLOGIE --- ADJUVANTS --- AROMES (RECHERCHE DES...) --- TOXIQUES (RECHERCHE DES...) --- COLORANTS (RECHERCHE DES...) --- CONGRES --- LIQUID CHROMATOGRAPHY --- HPLC --- FOOD --- ALIMENTS --- BUTOPROZINE --- H.P.L.C.