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Whisky : technology, production and marketing /
Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the pro...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Elsevier Academic Press,
2014.
|
| Edición: | Second edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn887702832 | ||
| 003 | OCoLC | ||
| 005 | 20231120111716.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 140818s2014 ne a o 000 0 eng d | ||
| 040 | |a NLGGC |b eng |e rda |e pn |c NLGGC |d OPELS |d OCLCF |d OCLCQ |d U3W |d D6H |d OTZ |d AUD |d WURST |d S2H |d RDF |d OCLCO |d OCLCQ |d OCLCO | ||
| 019 | |a 890770242 | ||
| 020 | |z 9780124017351 | ||
| 020 | |z 0124017355 | ||
| 035 | |a (OCoLC)887702832 |z (OCoLC)890770242 | ||
| 050 | 4 | |a TP605 | |
| 082 | 0 | 4 | |a 663/.52 |2 23 |
| 245 | 0 | 0 | |a Whisky : |b technology, production and marketing / |c edited by Inge Russell and Graham Stewart. |
| 250 | |a Second edition. | ||
| 264 | 1 | |a Amsterdam : |b Elsevier Academic Press, |c 2014. | |
| 264 | 4 | |c �2014 | |
| 300 | |a 1 online resource (iv, 417 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Academic Press is an Imprint of Elsevier. | ||
| 500 | |a First edition 2003. | ||
| 520 | |a Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail. | ||
| 505 | 0 | |a Chapter 1 -- An introduction to whisk(e)y and the development of Scotch whisky; Chapter 2 -- Irish whiskey; Chapter 3 -- Japanese whisky; Chapter 4 -- Indian whiskies; Chapter 5 -- North American whiskies: a story of evolution, experience, and an ongoing entrepreneurial spirit; Chapter 6 -- Scotch whisky: raw material selection and processing; Chapter 7 -- Distilling yeast and fermentation; Chapter 8 -- Contamination: bacteria and wild yeasts in a whisky fermentation; Chapter 9 -- Batch distillation; Chapter 10 -- Grain whisky distillation; Chapter 11 -- Maturation; Chapter 12 -- Blending; Chapter 13 -- Sensory analysis; Chapter 14 -- Whisky analysis; Chapter 15 -- Co-products; Chapter 16 -- Water: an essential raw material for whisk(e)y production; Chapter 17 -- Designing for cleanliness in the distillery; Chapter 18 -- Whisky global packaging developments; Chapter 19 -- Marketing Scotch whisky in the 21st century and previously; Chapter 20 -- Marketing Scotch whisky; Appendix; Index. | |
| 650 | 0 | |a Whiskey. | |
| 650 | 6 | |a Whisky. |0 (CaQQLa)201-0019103 | |
| 650 | 7 | |a whiskey (liquor) |2 aat |0 (CStmoGRI)aat300380579 | |
| 650 | 7 | |a Whiskey |2 fast |0 (OCoLC)fst01174572 | |
| 653 | 0 | 0 | |a whisky |
| 653 | 0 | 0 | |a gedistilleerde dranken |
| 653 | 0 | 0 | |a distilled spirits |
| 653 | 0 | 0 | |a alcoholische dranken |
| 653 | 0 | 0 | |a alcoholic beverages |
| 653 | 0 | 0 | |a marketing |
| 653 | 0 | 0 | |a voedseltechnologie |
| 653 | 0 | 0 | |a food technology |
| 653 | 0 | 0 | |a voedselverwerking |
| 653 | 0 | 0 | |a food processing |
| 653 | 1 | 0 | |a Food and Bioprocess Engineering (General) |
| 653 | 2 | 0 | |a Foods, Beverages |
| 653 | 1 | 0 | |a Levensmiddelen- en bioproceskunde (algemeen) |
| 653 | 2 | 0 | |a Voedingsmiddelen, dranken |
| 700 | 1 | |a Russell, Inge, |e editor. | |
| 700 | 1 | |a Stewart, Graham, |e editor. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780124017351 |z Texto completo |