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The Chemistry of Beer: The Science in the Suds, Wiley 2013: ISBN 978-1-118-67497-0. Martin Dworkin, Stanley Falkow (2006). The Prokaryotes: Proteobacteria:...

The Chemistry of Beer: The Science in the Suds, Wiley 2013: ISBN 978-1-118-67497-0. "Volume of World Beer Production". European Beer Guide. Archived...

Overview". The Chemistry of Beer: The Science in the Suds. Wiley. ISBN 978-1-118-67497-0. "Standards of Identity for Distilled Spirits, Title 27 Code of Federal...

(2013). The Chemistry of Beer: The Science in the suds. Wiley. ISBN 978-1-118-67497-0. "How beer is carbonated and why is beer fizzy?". Commercial Beers...