| 000 | 02691nam a2200397 c 4500 | ||
|---|---|---|---|
| 988 | _aSpringer_BiomedLife_2019 | ||
| 999 |
_c115574 _d115574 _x1 |
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| 001 | 115574 | ||
| 003 | ESmaUEC | ||
| 005 | 20230104140055.0 | ||
| 006 | a||||fo|||| 00| 0 | ||
| 007 | cr nn nnnaamaa | ||
| 008 | 190610s2019 gw a o |||| 0|eng d | ||
| 020 | _a9783030137328 | ||
| 024 | 7 |
_a10.1007/978-3-030-13732-8 _2doi |
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| 040 |
_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC |
||
| 050 | 4 |
_aTP605 _b2019 EB |
|
| 100 | 1 |
_aMiller, Gregory H. _eautor _9671724 |
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| 245 | 1 | 0 |
_aWhisky Science : _bA Condensed Distillation _cby Gregory H. Miller. |
| 250 | _a1st ed. 2019. | ||
| 264 | 1 |
_aCham _bSpringer International Publishing _c2019 |
|
| 300 |
_a1 recurso en línea (XII, 530 páginas) _b 307 ilustraciones, 162 ilustraciones a color |
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| 336 |
_aTexto _btxt _2rdacontent |
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| 337 |
_2rdamedia _aelectrónico _bc |
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| 338 |
_2rdacarrier _arecurso electrónico _bcr |
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| 347 |
_atext file _bPDF |
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| 490 | 0 | _aBiomedical and Life Sciences (Springer-11642) | |
| 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 | 3 | _aThis is a book about the science behind whisky: its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry, which describes molecular structures and their interactions, and chemical engineering which is concerned with realizing chemical processes on an industrial scale. Biochemistry, the branch of chemistry concerned with living things, helps to understand the role of grains, yeast, bacteria, and oak. Thermodynamics, common to chemistry and chemical engineering, describes the energetics of transformation and the state that substances assume when in equilibrium. This book contains a taste of flavor chemistry and of sensory science, which connect the chemistry of a food or beverage to the flavor and pleasure experienced by a consumer. There is also a dusting of history, a social science. | |
| 650 | 7 |
_2embne _9405009 _aBebidas |
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| 776 | 0 | 8 |
_iPrinted edition: _z9783030137311 |
| 776 | 0 | 8 |
_iPrinted edition: _z9783030137335 |
| 776 | 0 | 8 |
_iPrinted edition: _z9783030137342 |
| 856 | 4 | 0 |
_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-13732-8 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid) |
| 942 |
_2lcc _cLE |
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| 998 |
_aSI _cm _dz _feng _ggw _h0 _b12/2019 _ek _zSI |
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