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An Overview of the Malting and Brewing Processes; Beer Quality and the Importance of Visual Cues; Flavour Determinants of Beer Quality; Maintenance of Beer Quality; Nutritional Aspects of Beer; Assuring the Safety of Beer; Subject index.
"... interesting and well-written ..." * Chemistry and Industry, Issue 4, 18 February 2002, p 24 * "... super little book ..." * Chem@Cam, Issue 14, Spring 2002, p 16 * "... a good reference book for anyone in the brewing industry or in brewing research and ... an interesting and informative read for chemists who have an interest in beer ..." * Chemistry in Britain, September 2001, p 66 * "... a well-presented, illustrated and informative little book which will be of interest to many interested in beer and the brewing industry ..." * Food Science and Technology, Vol 15, Issue 4, p 61, 2001 * "... it is certain to be placed in the 'food science' section of most university libraries and will no doubt be found on the shelves of many food and nutrition lecturers." * Journal of Human Nutrition and Dietetics, Volume 15, Issue 5, October 2002, p 391 * "... a nice book (with many structural formulae and reaction schemes) that renders the reader thirsty." * NVOX, 28, 2003, No 4, p 197 * "... this is the best book of its type I have seen. It is up to date, adequately referenced and above all a readable account for those in the industry, those interested in food science and for the scientifically literate beer drinker. " * Journal of the Science of Food and Agriculture, Vol 84, Issue 6, 30 April 2004 *