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| 001 |
1063436 |
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20080320113200.0 |
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060926s2007 enka b 001 0 eng |
| 015 |
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|a GBA684049
|2 bnb
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7 |
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|a 013567825
|2 Uk
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| 020 |
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|a 9780854042661 (hbk.) :
|c £29.95
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| 020 |
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|a 0854042660 (hbk.) :
|c £29.95
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| 035 |
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|a (OCoLC)ocm72150093
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| 035 |
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|a (OCoLC)72150093
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| 035 |
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|a 11050212
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| 035 |
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|a (Uk)013567825
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|a (BNAtoc)B8793244
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| 035 |
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|a (Nz)11050212
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| 040 |
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|a UKM
|c UKM
|d BAKER
|d YDXCP
|d BTCTA
|d BWKUK
|d AGL
|d OCoLC
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| 050 |
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4 |
|a TP548
|b .H688 2007
|
| 070 |
0 |
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|a TP548
|b .H688 2007
|
| 082 |
0 |
4 |
|a 641.22
|2 22
|
| 097 |
|
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|3 Bib#:
|a 1063436
|
| 100 |
1 |
|
|a Hornsey, Ian S.
|q (Ian Spencer)
|
| 245 |
1 |
4 |
|a The chemistry and biology of winemaking /
|c Ian Hornsey.
|
| 260 |
|
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|a Cambridge, UK :
|b Royal Society of Chemistry,
|c c2007.
|
| 300 |
|
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|a xi, 457 p. :
|b ill. ;
|c 24 cm.
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 505 |
0 |
0 |
|g Ch. 1.
|t History of wine --
|g Ch. 2.
|t The vine --
|g Ch. 3.
|t The yeast and fermentation --
|g Ch. 4.
|t Winemaking processes --
|g Ch. 5.
|t Lactic acid bacteria and malo-lactic fermentation --
|g Ch. 6.
|t Clarification, stabilisation and preservation --
|g Ch. 7.
|t Maturation and ageing --
|g Ch. 8.
|t Fortified wines --
|g Ch. 9.
|t Other organisms important in oenology --
|g Ch. 10.
|t Pests and diseases --
|g App. A.
|t Table of wine composition --
|g App. B.
|t Density scales.
|
| 650 |
|
0 |
|a Wine and wine making.
|
| 650 |
|
0 |
|a Wine and wine making
|x Chemistry.
|
| 650 |
|
0 |
|a Wine and wine making
|x Microbiology.
|
| 991 |
|
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|a 2007-10-31
|
| 992 |
|
|
|a Created by mamc, 31/10/2007. Updated by juth, 20/03/2008.
|
| 999 |
f |
f |
|i e0cd4f88-8e20-5707-8b3f-306c44c60367
|s 09a93f35-0c8f-5a7c-9a01-04f533497a31
|t 0
|
| 952 |
f |
f |
|p For loan
|a University Of Canterbury
|b UC Libraries
|c EPS Library
|d EPS Library, Level 3
|t 0
|e TP 548 .H816 2007
|h Library of Congress classification
|i Book
|m AU15274470B
|
