| Fermented Beverages (2014) |
 Subjects |
| MICROBIOLOGIA DE LA CERVESA |
| Sources of information |
| IDENTIFYING DATA | 2016_17 |
| Subject | MICROBIOLOGIA DE LA CERVESA | Code | 19625219 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | 2Q |
||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Basic |
Kunze, Wolfgang, Tecnología para cerveceros y malteros , VLB Berlin, 2006
Chirs Boulton, David Quain, Brewing yeast and fermentation, Blackwell Science, 2001
F.G. Priest and I.Campbell, Brewing microbiology, Aspen Publishers, 1999 |
| Complementary | |
