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The professional handbook of cider tasting / Travis R. Alexander and Brianna L. Ewing Valliere.

Par :

Alexander, Travis R. (Travis Robert) [author.]

Contributeur(s) :

Type de matériel : Texte

TexteÉditeur : Wallingford, Oxfordshire, UK : CABI, 2020Date du droit d'auteur : �2020Description : 1 online resource (xi, 87 pages) : illustrations, chartsType de contenu :

text

Type de média :

computer

Type de support :

online resource

ISBN :

9781789245509
9781789245516

Sujet(s) :

Disponible sous un autre format : Print version:: Professional handbook of cider tasting.Classification de la Bibliothèque du Congrès :

TP563 .A44 2020eb

Ressources en ligne :

Click here to access resource

Autres formats physiques disponibles :

Also available in print format.

Dépouillement complet :

Sensory Evaluation: The Physiological Basis -- Sensory Evaluation: Effective Profiling -- Types and Styles of Cider -- Origins of Cider Quality Attributes -- Pairing Cider with Food.

Abrégé : "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"-- Provided by publisher.

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Includes bibliographical references and index.

"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"-- Provided by publisher.

Sensory Evaluation: The Physiological Basis -- Sensory Evaluation: Effective Profiling -- Types and Styles of Cider -- Origins of Cider Quality Attributes -- Pairing Cider with Food.