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OverviewFull Product DetailsAuthor: Masaru Kuno (University of Notre Dame)Publisher: Taylor & Francis Ltd Imprint: CRC Press Weight: 0.780kg ISBN: 9781032102283ISBN 10: 1032102284 Pages: 364 Publication Date: 14 November 2022 Audience: College/higher education , Professional and scholarly , Tertiary & Higher Education , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: In Print ![]() This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of Contents1. Fermentation 2. Beer 3. Brewing beer 4. Wine 5. Making wine 6. Spirits 7. DistillationReviewsAuthor InformationMasaru Kuno is a Professor of Chemistry and Biochemistry and Concurrent Professor of Physics at the University of Notre Dame. He received his PhD in physical chemistry at the Massachusetts Institute of Technology in 1998. This was followed by a National Research Council Postdoctoral Fellowship at JILA/NIST, University of Colorado, Boulder. He then worked for the US Naval Research Laboratory in Washington DC before joining the University of Notre Dame as an Assistant Professor in 2003. Professor Kuno is also the author of the nanoscience textbook Introductory Nanoscience, Physical and Chemical Concepts published by Taylor and Francis. Tab Content 6Author Website:Countries AvailableAll regions |