LEADER 00838nam0-22002891--450- 001 990008872960403321 005 20100217153854.0 035 $a000887296 035 $aFED01000887296 035 $a(Aleph)000887296FED01 035 $a000887296 100 $a20090703d1927----km-y0itay50------ba 101 0 $ager 102 $aDE 105 $ay-------001yy 200 1 $a<>Gewerkschaftsbewegung in den Vereinigten Staaten$fvon Heinrich Pollak 210 $aJena$cVerlag von G. Fischer$d1927 215 $aVII, 342 p.$d24 cm 676 $a331.873$v11 rid.$zita 700 1$aPollak,$bHeinrich$0319616 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990008872960403321 952 $aVII B 106$b16371$fFGBC 959 $aFGBC 996 $aGewerkschaftsbewegung in den Vereinigten Staaten$9803079 997 $aUNINA LEADER 01724nam 2200409 450 001 9910760493703321 005 20230502235236.0 010 $a1-78924-550-8 035 $a(CKB)4920000000392154 035 $a(MiAaPQ)EBC6001846 035 $a(NjHacI)994920000000392154 035 $a(EXLCZ)994920000000392154 100 $a20230502d2020 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 14$aThe professional handbook of cider tasting /$fTravis R. Alexander, Brianna, L. Ewing 210 1$aOxfordshire :$cCABI,$d2020. 215 $a1 online resource (116 pages) 311 $a1-78924-549-4 327 $a1: Introduction -- 2: Sensory Evaluation: The Physiological Basis -- 3: Sensory Evaluation: Effective Profiling -- 4: Types and Styles of Cider -- 5: Origins of Cider Quality Attributes -- 6: Pairing Cider with Food -- 7: Appendix. 330 $a"The cider industry is growing rapidly and this is a core, research-based text for understanding both the theory and practice of effectively evaluating the sensory properties of cider. It is a comprehensive book for industry and researchers to characterize cider using a standard, quantifiable metric"$c-- Provided by publisher. 606 $aAlcoholic beverages 606 $aWine and wine making 615 0$aAlcoholic beverages. 615 0$aWine and wine making. 676 $a663.1 700 $aAlexander$b Travis R.$01439429 702 $aEwing$b Brianna, L. 801 0$bNjHacI 801 1$bNjHacl 906 $aBOOK 912 $a9910760493703321 996 $aThe professional handbook of cider tasting$93601607 997 $aUNINA