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[null,"1.","Record Nr.",null,"UNINA9910143286203321"]
[null,null,"Autore",null,"Clarke R. J (Ronald James)"]
[null,null,"Titolo",null,"Wine flavour chemistry [[electronic resource] /] / Ronald J. Clarke, Jokie Bakker"]
[null,null,"Pubbl/distr/stampa",null,"Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., c2004"]
[null,null,"ISBN",null,"1-280-23763-5"]
[{"$nulls":4},"9786610237630"]
[{"$nulls":4},"0-470-79491-7"]
[{"$nulls":4},"0-470-99559-9"]
[{"$nulls":4},"1-4051-5004-1"]
[null,null,"Descrizione fisica",null,"1 online resource (340 p.)"]
[null,null,"Disciplina",null,"663.2"]
[{"$nulls":4},"663/.2"]
[null,null,"Soggetti",null,"Wine - Flavor and odor"]
[{"$nulls":4},"Wine - Chemistry"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Title; 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;"]
[null,null,null,"Sommario/riassunto","This 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."]