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作者:Alexander, T. R. , Valliere, B. L. E.
来源:[B].The professional handbook of cider tasting2020
摘要:The objective of the article was to define the factors that affect cider quality at each stage of the production process, as pre-fermentation treatments of fruit and juice, fermentation management, and post-fermentation treatments of cider will also have impacts on final product ...
作者:Alexander, T. R. , Valliere, B. L. E.
来源:[B].The professional handbook of cider tasting2020
摘要:The objective of the article was to elucidate and differentiate the different kinds of cider based on type, style, and class. The following are style guidelines modified from those developed by the Great Lakes International Cider and Perry Competition, the world's largest cider j...
作者:Alexander, T. R. , Valliere, B. L. E.
来源:[B].The professional handbook of cider tasting2020
摘要:The objective of the article was to describe the general guidelines for pairing foods with cider.
作者:Alexander, T. R. , Valliere, B. L. E.
来源:[B].The professional handbook of cider tasting2020
摘要:The objective of the article was to describe the effectieve sensory evaluation and profilling of cider done by sensory evaluation panelists or by calibrated instruments.
作者:Alexander, T. R. , Valliere, B. L. E.
来源:[B].The professional handbook of cider tasting2020
摘要:The objective of the handbook was to present comprehensive guidelines for sensory evaluation and assessment of cider.
作者:Alexander, T. R. , Valliere, B. L. E.
来源:[B].The professional handbook of cider tasting2020
摘要:The objective of the article was to elucidate the physiological basis of sensory evaluation, which will be applied in the evaluation of cider.

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