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Speciality Wines (Advances in Food and Nutrition Research, nr. 63)

Ron S Jackson
Notă GoodReads:
en Limba Engleză Hardback – 13 Oct 2011
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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Specificații

ISBN-13: 9780123849274
ISBN-10: 0123849276
Pagini: 344
Dimensiuni: 152 x 229 x 19 mm
Greutate: 0.61 kg
Ediția: New.
Editura: ELSEVIER SCIENCE
Seria Advances in Food and Nutrition Research


Public țintă

Food scientists in academia and industry and professional nutritionists and dietitians

Cuprins

  1. Carbonic Maceration wines – Catherine Tesniere
  2. Sherry-wines - Dra. M. Victoria Moreno-Arribas
  3. Vin Santo – Paola Domizio
  4. Mead – Leticia Estevinho
  5. Port wines - Paula Guedes de Pinho & Antonio Cesar Silva Ferreira
  6. Botrytised wines – Magyar Ildiko
  7. Medeira – José Câmara
  8. Vermouth - Parmjit S Panesar
  9. Appassimento – Franco Dellaglio