Science in the brewery : pure yeast culture and the transformation of brewing practices in Germany at the end of the 19th century /

Description

Thesis (Ph. D.)--University of Chicago, Committee on the Conceptual and Historical Studies of Science, August, 20001. / Includes bibliographical references. Also available on the Internet.

Links & Downloads

1. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pqdiss&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&rft_dat=xri:pqdiss:3019899

Tags

Brewing Yeast.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/48371858
Date	January 2001
Creators	Ceccatti, John Simmons.
Source Sets	OCLC
Language	English
Detected Language	English