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01792nam a2200385 4500 |
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ocn760992225 |
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OCoLC |
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20180501121948.0 |
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m o d |
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110416s2011 maua ob 001 0 eng d |
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|a CDX
|b eng
|e pn
|c CDX
|d OCLCQ
|d OPELS
|d OCLCQ
|d OCLCF
|d OCLCQ
|d DEBBG
|d GrThAP
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|a 9780123849274
|q (electronic bk.)
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|a 0123849276
|q (electronic bk.)
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|a 9786613281449
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|a (OCoLC)760992225
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|a TP548
|b .A38 2011eb
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0 |
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|a 641.222
|2 23
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| 049 |
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|a TEFA
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|a Advances in food and nutrition research.
|n Volume 63,
|p Speciality wines /
|c edited by Ronald S. Jackson.
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| 250 |
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|a 1st ed.
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| 260 |
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|a Waltham, MA :
|b Elsevier/Academic Press,
|c Ã2011.
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| 300 |
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|a 1 online resource (xi, 315 pages) :
|b illustrations
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index.
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| 520 |
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|a The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table wines, such as vin santo, botrytised, and carbonic maceration wines. *The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948.
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|a Print version record.
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| 650 |
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|a Wine and wine making.
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| 650 |
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|a Wine and wine making.
|2 fast
|0 (OCoLC)fst01175907
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| 655 |
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|a Electronic books.
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| 700 |
1 |
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|a Jackson, Ron S.
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|i Print version:
|z 9786613281449
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|u https://www.sciencedirect.com/science/bookseries/10434526/63
|z Full Text via HEAL-Link
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