Abstract
THE first edition of this book was reviewed in NATURE of November 5, 1903 (vol. Ixiv., p. 4).The present issue has been revised and greatly extended by the author, who is director of the Laboratory of Physiology and Technology of Fermentations at Copenhagen. The new work is a remodelling of the first edition, and due regard has been paid throughout to the advancement of this branch of applied science during the last decade. The absence of an index is scarcely compensated for by the somewhat full table of contents.
Practical Management of Pure Yeast.
The Application and Examination of Brewery, Distillery, and Wine Yeasts. By Alfred Jörgensen. Translated by R. Grey. Second edition. Pp. 128. (London: The Brewing Trade Review, 1913.) Price 5s. net.
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Practical Management of Pure Yeast . Nature 91, 606–607 (1913). https://doi.org/10.1038/091606c0
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DOI: https://doi.org/10.1038/091606c0
