| 000 | 02760nam a22004815i 4500 | ||
|---|---|---|---|
| 001 | 978-3-031-50687-1 | ||
| 003 | DE-He213 | ||
| 005 | 20251030112614.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 240705s2024 sz | s |||| 0|eng d | ||
| 020 |
_a9783031506871 _9978-3-031-50687-1 |
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| 024 | 7 |
_a10.1007/978-3-031-50687-1 _2doi |
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| 050 | 4 | _aQR115-129 | |
| 072 | 7 |
_aPSG _2bicssc |
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_aTDCT _2bicssc |
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_aTEC012010 _2bisacsh |
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| 072 | 7 |
_aPSG _2thema |
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| 072 | 7 |
_aTDCT _2thema |
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| 100 | 1 |
_aMiller, Gregory H. _eauthor. _4aut _4http://id.loc.gov/vocabulary/relators/aut _980064 |
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| 245 | 1 | 0 |
_aWhisky Science _h[electronic resource] : _bA Condensed Distillation / _cby Gregory H. Miller. |
| 250 | _a2nd ed. 2024. | ||
| 264 | 1 |
_aCham : _bSpringer International Publishing : _bImprint: Springer, _c2024. |
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| 300 |
_aXVI, 676 p. 381 illus., 198 illus. in color. _bonline resource. |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 347 |
_atext file _bPDF _2rda |
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| 505 | 0 | _aCh-01: What is whisky? -- Ch-02: The flavor–chemistry association -- Ch-03: Malting -- Ch-04: Mashing -- Ch-05: Fermentation -- Ch-06: Distillation experiments and observations -- Ch-07: Distillation theory -- Ch-08: Maturation -- Ch-09: The spirit matrix -- Ch-10: Gauging -- Index. | |
| 520 | _aThe newly updated Whisky Science is a extensive guide that covers the latest research and regulatory shifts in the world of whisky. In this new edition, each chapter contains new information, backed by over 370 new primary literature citations. The historical overview now encompasses Ireland and Canada, alongside an expanded exploration of the Whisky Trust. Readers will find an in-depth look at Maillard chemistry, affecting every stage from malting to maturation, and an expanded treatment of distillation, now including Irish triple distillation and the hybrid pot-column stills commonly seen in 'craft' distilleries. Whisky Science is a comprehensive resource for distillers, whisky producers, and brewers; and an authoritative reference for enthusiasts and consumers with a technical bent. | ||
| 650 | 0 |
_aFood _xMicrobiology. _965137 |
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| 650 | 1 | 4 |
_aFood Microbiology. _969436 |
| 710 | 2 | _aSpringerLink (Online service) | |
| 773 | 0 | _tSpringer Nature eBook | |
| 776 | 0 | 8 |
_iPrinted edition: _z9783031506864 |
| 776 | 0 | 8 |
_iPrinted edition: _z9783031506888 |
| 856 | 4 | 0 | _uhttps://doi.org/10.1007/978-3-031-50687-1 |
| 912 | _aZDB-2-SBL | ||
| 912 | _aZDB-2-SXB | ||
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