Wine Flavour Chemistry
Autor J Bakkeren Limba Engleză Hardback – 17 noi 2011
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Specificații
ISBN-13: 9781444330427
ISBN-10: 144433042X
Pagini: 440
Dimensiuni: 175 x 250 x 27 mm
Greutate: 1.09 kg
Ediția:2nd Edition
Editura: Wiley
Locul publicării:Chichester, United Kingdom
ISBN-10: 144433042X
Pagini: 440
Dimensiuni: 175 x 250 x 27 mm
Greutate: 1.09 kg
Ediția:2nd Edition
Editura: Wiley
Locul publicării:Chichester, United Kingdom
Public țintă
Enologists, Food and beverage scientists, Wine makers, Vineyard managers/owners, Students on enology courses, Lecturers on enology courses, Libraries, Wine institutesCuprins
Notă biografică
Dr Jokie Bakker has worked as a university tutor and a wine industry consultant, and was formerly Principal Researcher in food flavour and colour at IFR Reading. Dr Ronald J. Clarke is a writer and food industry consultant based in Chichester, UK, and is co-editor of Coffee: Recent Developments.
Descriere
Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines.