Inbunden, Engelska, 1981
3 896 kr
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R. Stevens – författare
Visar alla böcker från författaren R. Stevens. Handla med fri frakt och snabb leverans.
18 produkter
18 produkter
- Inbunden, Engelska, 1982
3 118 kr
Skickas inom 10-15 vardagar
- Inbunden, Engelska, 2009
445 kr
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- E-bokEngelska, 2013
144 kr
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Originally published in 1972 this important falconry book is probably one of the best of its kind. The author was a respected falconer of many years experience and his sheer pleasure in the sport shines through his writing. Contents Include: The Mews - Weathering Enclosure, Bath, Blocks - Bells, Jesses, Clip Swivels, Lures, Hoods, Whistle - Hack Hut and Hack Ground - Eyasses, Treatment before Hack - Hack, its Advantages and Disadvantages - Eyasses compared with Passgers and Haggards - Food - Hooding and Manning - Taming - Flying to Lure and Use of the Lure - Hawking - Homing - The Moult - Health - Miscellany - The Gyrfalcon - Häftad, Engelska, 2013
1 666 kr
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Some ten years. have passed since the publication of the first edition of Malting and Brewing Science, a period of many changes. As before, this edition is an aid to teaching, particularly the MSc course in Brewing Science at Birmingham University, but it is also aimed at the requirements of other students of the science of malting and brewing throughout the world. In general, technological aspects are covered more fully in this new edition, although not malting and brewing practices that are exclusive to Britain. Nevertheless, the amount of technological information available is too great to be comprehensively covered iln one book. Scientific principles and infor mation receive more attention, but for details of analytical procedures reference should be made to the most recently published material of the Ameri can Society of Brewing Chemists, the European Brewery Convention and the Institute of Brewing. The new edition appears as two volumes because a single one would be inconveniently bulky. The first volume outlines the entire process and leads from barley, malting and water to the production of sweet wort. In the second volume there are chapters on hops and hop products, production of hopped wort, fermentation,yeast biology and all aspects of beer qualities and treatment. Decisions about the units of measurement proved difficult; metric units commonly used in the Industry are given and in parentheses are equivalents in degrees Fahrenheit, Imperial measures and UK barrels. Considerable information on equivalents is given in a special section in each volume. - E-bokPDF, Engelska, 2012
2 065 kr
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Some ten years. have passed since the publication of the first edition of Malting and Brewing Science, a period of many changes. As before, this edition is an aid to teaching, particularly the MSc course in Brewing Science at Birmingham University, but it is also aimed at the requirements of other students of the science of malting and brewing throughout the world. In general, technological aspects are covered more fully in this new edition, although not malting and brewing practices that are exclusive to Britain. Nevertheless, the amount of technological information available is too great to be comprehensively covered iln one book. Scientific principles and infor mation receive more attention, but for details of analytical procedures reference should be made to the most recently published material of the Ameri can Society of Brewing Chemists, the European Brewery Convention and the Institute of Brewing. The new edition appears as two volumes because a single one would be inconveniently bulky. The first volume outlines the entire process and leads from barley, malting and water to the production of sweet wort. In the second volume there are chapters on hops and hop products, production of hopped wort, fermentation,yeast biology and all aspects of beer qualities and treatment. Decisions about the units of measurement proved difficult; metric units commonly used in the Industry are given and in parentheses are equivalents in degrees Fahrenheit, Imperial measures and UK barrels. Considerable information on equivalents is given in a special section in each volume. - Inbunden, Engelska, 2004
3 610 kr
Skickas inom 10-15 vardagar
Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: science and practice provides a comprehensive and authoritative guide to both of these aspects of the subject.After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing, including grist preparation. The next two chapters discuss hops, and are followed by chapters on wort boiling, clarification and aeration. Three chapters are devoted to the important topics of yeast biology, metabolism and growth. Fermentation, fermentation technologies and beer maturation are then reviewed, followed by a consideration of native African beers. After a discussion of brewhouses, the authors consider a number of safety and quality issues, including beer microbiology and the chemical and physical properties of beer, which contribute to qualities such as flavour. A final group of chapters cover packaging, storage, distribution and the retail handling of beer.Based on the authors' unrivalled experience in the field, Brewing: science and practice is a standard work for the industry.A detailed account of all stages of the brewing processSafety and quality issues are discussed, including the chemical and physical properties of beer and beer microbiologyA strong partnership of the science and the practicalities of production ensures this book is a primary reference - E-bokPDF, Engelska, 2004
3 827 kr
Läs direkt efter köp
Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: science and practice provides a comprehensive and authoritative guide to both of these aspects of the subject.After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing, including grist preparation. The next two chapters discuss hops, and are followed by chapters on wort boiling, clarification and aeration. Three chapters are devoted to the important topics of yeast biology, metabolism and growth. Fermentation, fermentation technologies and beer maturation are then reviewed, followed by a consideration of native African beers. After a discussion of brewhouses, the authors consider a number of safety and quality issues, including beer microbiology and the chemical and physical properties of beer, which contribute to qualities such as flavour. A final group of chapters cover packaging, storage, distribution and the retail handling of beer.Based on the authors'' unrivalled experience in the field, Brewing: science and practice is a standard work for the industry.- A detailed account of all stages of the brewing process- Safety and quality issues are discussed, including the chemical and physical properties of beer and beer microbiology- A strong partnership of the science and the practicalities of production ensures this book is a primary reference - Häftad, Engelska, 2019
155 kr
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- Häftad, Engelska, 2019
247 kr
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- Häftad, Engelska, 2019
141 kr
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- Häftad, Engelska, 2019
154 kr
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- Inbunden, Engelska, 2020
190 kr
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- Inbunden, Engelska, 2020
180 kr
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- Inbunden, Engelska, 2020
249 kr
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- Del 60 - Phaenomenologica
James and Husserl: The Foundations of Meaning
Inbunden, Engelska, 19741 113 kr
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" ... a universe unfinished, with doors and windows open to possibilities uncontrollable in advance." 1 A possibility which William James would certainly not have envisaged is a phenomenological reading of his philosophy. Given James's personality, one can easily imagine the explosive commen tary he would make on any attempt to situate his deliberately unsystematic writings within anyone philosophical mainstream. Yet, in recent years, the most fruitful scholarship on William James has resulted from a confrontation between his philosophy and the phe nomenology of Husserl. The very unlikelihood of such a comparison renders all the more fascinating the remarkable convergence of perspectives that comes to light when the fundamental projects of James and HusserI are juxtaposed. At first view, nothing could be more alien to the pragmatic mentality with its constant mistrust of any global system than a philosophy whose basic drive is to discover absolute knowledge and whose goal is to establish itself as a certain and universal science. - E-bokPDF, Engelska, 2012
1 413 kr
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" ... a universe unfinished, with doors and windows open to possibilities uncontrollable in advance." 1 A possibility which William James would certainly not have envisaged is a phenomenological reading of his philosophy. Given James''s personality, one can easily imagine the explosive commen tary he would make on any attempt to situate his deliberately unsystematic writings within anyone philosophical mainstream. Yet, in recent years, the most fruitful scholarship on William James has resulted from a confrontation between his philosophy and the phe nomenology of Husserl. The very unlikelihood of such a comparison renders all the more fascinating the remarkable convergence of perspectives that comes to light when the fundamental projects of James and HusserI are juxtaposed. At first view, nothing could be more alien to the pragmatic mentality with its constant mistrust of any global system than a philosophy whose basic drive is to discover absolute knowledge and whose goal is to establish itself as a certain and universal science.
