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181   $ctxt
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183   $acr
200 10$aWine flavour chemistry$b[electronic resource] /$fRonald J. Clarke, Jokie Bakker
210   $aOxford, UK ;$aAmes, Iowa $cBlackwell Pub.$dc2004
215   $a1 online resource (340 p.)
300   $aDescription based upon print version of record.
311   $a1-4051-0530-5 
320   $aIncludes bibliographical references and index.
327   $aTitle; Contents; Preface; Chapter 1 Introduction; Chapter 2 Grape Varieties and Growing Regions; Chapter 3 Basic Taste and Stimulant Components; Chapter 4 Volatile Components; Chapter 5 Wine Tasting Procedures and Overall Wine Flavour; Chapter 6 Sherry and Port; Chapter 7 Formation Pathways in Vinification; Appendix I; Appendix II; Index; 
330   $aThis title is designed primarily to unravel and to provide understanding of the relationship between the perceived flavour of wines and their chemical composition, in the light of modern scientific knowledge and the continuing research in this field.
606   $aWine$xFlavor and odor
606   $aWine$xChemistry
615  0$aWine$xFlavor and odor.
615  0$aWine$xChemistry.
676   $a663.2
676   $a663/.2
700   $aClarke$b R. J$g(Ronald James)$0787197
701   $aBakker$b Jokie$0311467
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a996211212703316
996   $aWine flavour chemistry$91753708
997   $aUNISA