Food And Its Functions a Text book for Students of Cookery
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In our eReader you can find the full English version of the book. Read Food And Its Functions a Text book for Students of Cookery Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Food And Its Functions a Text book for Students of Cookery
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20-44 •39 3-48 4-94 Malaga, '72, 16-14 •42 16-47 21-23 Sparkling Wines.
Champagne, 11-75 •58 1V53 13-96 Rhine, 12-14 •57 8^49 12-14 at a temperature too low for most others to live or at least to thrive, and thus in low-yeast fermentation the operation is conducted at a much lower temperature, 4 to 5° C, maintained in small breweries by suspending in the fermenting decoction inverted metal cones containing ice, in the larger establishments by causing a current of cold air to circulate around th...e ferment- ing tanks. Low yeast is much heavier than ordinary yeast; it thus sinks to the bottom and the clear fluid is decanted, still containing some particles of yeast, and in this way there is induced an " after fermentation ", which makes the beer very brisk owing to the extra amount of carbonic acid gas generated in it. The Faro and Lambick beers of Belgium are fermented naturally like wine, the process lasting for weeks ; they there- fore contain many " wild " forms, and there is a good deal of acid produced, chiefly lactic acid, rendering them " hard ".
What to read after Food And Its Functions a Text book for Students of Cookery?
You can find similar books in the "Read Also" column, or choose other free books by James Knight to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
20-44 •39 3-48 4-94 Malaga, '72, 16-14 •42 16-47 21-23 Sparkling Wines.
Champagne, 11-75 •58 1V53 13-96 Rhine, 12-14 •57 8^49 12-14 at a temperature too low for most others to live or at least to thrive, and thus in low-yeast fermentation the operation is conducted at a much lower temperature, 4 to 5° C, maintained in small breweries by suspending in the fermenting decoction inverted metal cones containing ice, in the larger establishments by causing a current of cold air to circulate around th...e ferment- ing tanks. Low yeast is much heavier than ordinary yeast; it thus sinks to the bottom and the clear fluid is decanted, still containing some particles of yeast, and in this way there is induced an " after fermentation ", which makes the beer very brisk owing to the extra amount of carbonic acid gas generated in it. The Faro and Lambick beers of Belgium are fermented naturally like wine, the process lasting for weeks ; they there- fore contain many " wild " forms, and there is a good deal of acid produced, chiefly lactic acid, rendering them " hard ".
What to read after Food And Its Functions a Text book for Students of Cookery?
You can find similar books in the "Read Also" column, or choose other free books by James Knight to read onlineMoreLess
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