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Le chapitre 1 comprend les sous-chapitres : matières premières pour le brassage de la bière, procédures d'obtention du malt, obtention du moût de bière et fermentation et conditionnement de la bière. Le chapitre 2 comprend les sous-chapitres : introduction, matériel et méthodes, échantillon, mesure rhéologique, résultats et discussion et conclusions.
Le chapitre 3 est intitulé : caractéristiques rhéologiques et microbiologiques du houblon et des particules chaudes formées lors de la production de bière et le chapitre 4 : tribo-rhéologie de la bière alcoolisée et non alcoolisée. .
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£27.18
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