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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/93099
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dc.contributor.authorJeffery, D.-
dc.contributor.authorWilkinson, K.-
dc.contributor.editorBamforth, C.-
dc.contributor.editorWard, R.-
dc.date.issued2014-
dc.identifier.citationThe Oxford Handbook of Food Fermentations, 2014 / Bamforth, C., Ward, R. (ed./s), Ch.2, pp.54-147-
dc.identifier.isbn0199742707-
dc.identifier.isbn9780199742707-
dc.identifier.urihttp://hdl.handle.net/2440/93099-
dc.description.abstractEach chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area.-
dc.description.statementofresponsibilityDavid W. Jeffery and Kerry L. Wilkinson-
dc.language.isoen-
dc.publisherOxford University Press-
dc.rights© Oxford University Press 2014-
dc.source.urihttps://global.oup.com/academic/product/the-oxford-handbook-of-food-fermentations-9780199742707?cc=au&lang=en&-
dc.subjectScience-
dc.titleWine-
dc.typeBook chapter-
dc.publisher.placeUnited States-
pubs.publication-statusPublished-
dc.identifier.orcidJeffery, D. [0000-0002-7054-0374]-
dc.identifier.orcidWilkinson, K. [0000-0001-6724-9837]-
Appears in Collections:Agriculture, Food and Wine publications
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