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Winemaking: Basics and Applied Aspects - Food Biology Series V. K. Joshi
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Winemaking: Basics and Applied Aspects - Food Biology Series
V. K. Joshi
This comprehensive volume provides a holistic view of the basics and applied aspects of wine production and technology. The book comprises production steps, dotted with the latest trends or the innovations in the fields. It draws upon the expertise of leading researchers in the wine making worldwide.
734 pages, 128 Tables, black and white; 15 Illustrations, color; 159 Illustrations, black and white
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2022. gada 15. septembris |
| ISBN13 | 9780367713348 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 734 |
| Izmēri | 150 × 220 × 10 mm · 1,38 kg |
| Valoda | Angļu |
| Redaktors | Joshi, V. K. (Shoolini University of Biotechnology and Management, India) |
| Redaktors | Ray, Ramesh C. (Central Tuber Crops Research Institute, India) |
