Books Received | Published:

(I) Biochemistry Applied to Malting and Brewing (2) Practical Management of Pure Yeast

Nature volume 140, page 705 (23 October 1937) | Download Citation

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Abstract

MANY famous names in the past have established the tradition that chemical research is an essential part of brewing practice. It is desirable, therefore, that a proper training in biochemistry should form the basis of the education of the would-be brewer and that the text-books available for the students be of high standard.

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DOI

https://doi.org/10.1038/140705b0

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