The production of fermented beverages is nowadays a technically sophisticated business. We have chosen to organise the book principally by individual beverages or groups of beverages, with the addition of a number of general chapters to cover items of common concern such as fermentation biochemistry, adulteration, filtration and flavour aspects.
Ik heb een vraag over het boek: ‘Fermented Beverage Production - Lea, Andrew G.H., Piggott, John R.’.
Vul het onderstaande formulier in.
We zullen zo spoedig mogelijk antwoorden.
