Whisky : technology, production and marketing [recurso electrónico] / edited by Inge Russell and Graham Stewart.
Tipo de material:
TextoFecha de copyright: 2014Edición: Second editionDescripción: 1 online resource (iv, 417 pages) : illustrationsTipo de contenido: text Tipo de medio: computer Tipo de portador: online resourceTema(s): Whiskey | WhiskeyGénero/Forma: Electronic books.Clasificación CDD: 663/.52 Clasificación LoC:TP605Recursos en línea: Libro electrónico ScienceDirect
Resumen: 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.
| Tipo de ítem | Biblioteca actual | Colección | Signatura | Copia número | Estado | Fecha de vencimiento | Código de barras |
|---|---|---|---|---|---|---|---|
| Libro Electrónico | Biblioteca Electrónica | Colección de Libros Electrónicos | TP605 (Browse shelf(Abre debajo)) | 1 | No para préstamo | 379902-2001 |
Academic Press is an Imprint of Elsevier.
First edition 2003.
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.
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