Abstract
THIS book is intended specially for the use of brewing chemists. The author gives the essential principles underlying the various fermentation processes, which allow of the transition of sugars and starches into alcoholic products, and also broadly indicates how those processes are carried out in practice.
La Pratique des Fermentations industrielles.
By E. Ozard. Pp. 168. (Paris: Gauthier-Villars, n.d.) Price 2.50 francs.
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La Pratique des Fermentations industrielles . Nature 68, 53 (1903). https://doi.org/10.1038/068053b0
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DOI: https://doi.org/10.1038/068053b0