01355cam a2200337 i 4500952016600000999001700166001000900183003000400192005001700196008004100213010001700254020002600271040002800297042000800325050002100333082002200354100002300376245007500399264006000474300004600534336002100580337002500601338002300626500006000649504005100709650001000760650002000770776014000790906004500930942004200975  00102ddc40708 Food technology aMESbMEScFOOD TECHNOLOGYd2022-10-03e53g440.00l0o663.42 BAR/Cp41634r2022-10-03 00:00:00v440.00w2022-10-03yBKzU20R4  c41589d4158917743279OSt20221003151603.0130517s2013    njua     b    001 0 eng    a  2013013982  a9781118674970 (paper)  aDLCbengerdacDLCdDLC  apcc00aTP577b.B35 201300a663.42223bBAR/C1 aBarth, Roger9916014aThe chemistry of beer :bthe science in the suds /cRoger Barth, Ph.D. 1aHoboken, New Jersey :bJohn Wiley & Sons, Inc.,c[2013]  axvii, 330 pages :billustrations ;c24 cm  atext2rdacontent  aunmediated2rdamedia  avolume2rdacarrier  a"Published simultaneously in Canada"--Title page verso.  aIncludes bibliographical references and index. 0aBeer. 0aBeerxAnalysis.08iOnline version:aBarth, Roger.tChemistry of beerdHoboken, New Jersey : John Wiley & Sons, Inc., 2013z9781118733875w(DLC) 2013021158  a7bcbccorignewd1eecipf20gy-gencatlg  2ddccBKh663.42iBAR/Ck663.42mBAR/C