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[null,"1.","Record Nr.",null,"UNISA996387056803316"]
[null,null,"Autore",null,"Seibtius Barthlomaeus Tobias <fl. 1681.>"]
[null,null,"Titolo",null,"Dissertationem medicam de arthritide, sub praesidio [[electronic resource] ] : viri nobilissimi, excellentissimi, atqʹ experientissimi Dn. Caroli Drelincurtii ... publico ... examini in auditorio medico, horisq; solitis, ad diem XV. Julii ... M. DC. LXXXI. subjiciet, & respondendo defendere conabitur / / autor, Barthlomaeus Tobias Seibtius, Gorl. Hexap"]
[null,null,"Pubbl/distr/stampa",null,"Lugduni Batavorum & Budissini, : Literis Elzevierianis & Richterianis, M. DC. LXXXIV. [1684]"]
[null,null,"Descrizione fisica",null,"[31] p"]
[null,null,"Soggetti",null,"Arthritis"]
[null,null,"Lingua di pubblicazione",null,"Latino"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Reproduction of original in the British Library."]
[null,null,null,"Sommario/riassunto","eebo-0018"]
[null,"2.","Record Nr.",null,"UNISA996211212703316"]
[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"]
[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."]