a systematic handbook of analysis relating to brewing and malting, giving details of up-to-date methods of analysing all materials used, and products manufactured, by brewers and malsters, together with interpretation of anlayses, polariscopical, microscopical, and biological work
by R. Douglas Bailey
Published in 1907,
K. Paul, Trench, Trübner & co., ltd., D. Van Nostrand company, 1907.
(London, New York)
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