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001 9910760493703321
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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