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  1. 1
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    Studies on Fermentation The diseases of beer, their causes, and the means of preventing them by Pasteur, Louis, 1822-1895; Faulkner, Frank [Translator]; Robb, D. Constable (David Constable) [Translator]

    Subjects: “…Beer…”
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  2. 2
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    A Study of American Beers and Ales by Riley, James Garfield, 1881-; Tolman, L. M., 1875-

    Subjects: “…Beer -- United States…”
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  3. 3
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    Brewing and Craft Beer by Guido, Luis F.

    Published 2019
    Subjects: “…beer…”
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  4. 4
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    Yeast Biotechnology 2.0 by Ronnie G. Willaert (Ed.)

    Published 2019
    Subjects: “…beer…”
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  5. 5
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    Implementation of Digital Technologies on Beverage Fermentation

    Published 2022
    Subjects: “…RoboBEER…”
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  6. 6
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    Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food - Second Edition

    Published 2023
    Subjects: “…wheat beer…”
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  7. 7
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    Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality

    Published 2022
    Subjects: “…craft beer…”
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  8. 8
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    Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging

    Published 2021
    Subjects: “…beer styles…”
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  9. 9
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    Yeast Biotechnology 3.0

    Published 2020
    Subjects: “…craft beer…”
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  10. 10
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    Yeast Biotechnology by Ronnie G. Willaert

    Published 2017
    Subjects: “…beer…”
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  11. 11
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    Polyphenolic Compounds in Wine and Beer

    Published 2022
    Subjects: “…beer…”
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  12. 12
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    Polyphenolic Compounds in Wine and Beer

    Published 2023
    Subjects: “…beer…”
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  13. 13
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    Geochemistry and Mineralogy of Ni-Co Laterite Deposits

    Published 2023
    Subjects: “…Beer-Lambert law…”
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  14. 14
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    Bioactive Components in Fermented Foods and Food By-Products by Verardo, Vito

    Published 2020
    Subjects: “…beer…”
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  15. 15
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    Fate of Free, "Masked" and Conjugated/Modified forms of Mycotoxins

    Published 2021
    Subjects: “…beer…”
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  16. 16
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    Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods

    Published 2021
    Subjects: “…beer…”
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  17. 17
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    Mycotoxins Study: Toxicology, Identification and Control

    Published 2021
    Subjects: “…beer…”
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  18. 18
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    Dynamic Modelling and Simulation of Food Systems

    Published 2023
    Subjects: “…beer fermentation…”
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  19. 19
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    Development of Alternative Green Sample Preparation Techniques

    Published 2020
    Subjects: “…craft beer…”
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  20. 20
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    Effect of Phenolic Compounds on Human Health

    Published 2022
    Subjects: “…beer…”
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