Amerine, M. A. (Maynard Andrew), 1911-
著者名典拠詳細を表示
| 著者の属性 | 個人 |
|---|---|
| 一般注記 | His Commercial production of table wines ... Berkeley, 1940 His The technology of wine making, 1960 Stewart, G.F. Introd. to food sci. and tech., 1982: CIP t.p. (Maynard A. Amerine) pub. info. (Dept. of Viticulture and Ecology, U. of Calif., Davis) |
| 生没年等 | 1911- |
| から見よ参照 | Amerin, M. A. (Maynard Andrew), 1911- Amerine, Maynard Andrew, 1911- Amerine, Maynard A. (Maynard Andrew), 1911- |
| コード類 | 典拠ID=A000051676 NCID=DA0307393X |
| 1 | Methods for analysis of musts and wines / C.S. Ough and M.A. Amerine 2nd ed. - New York : J. Wiley , 1988 |
| 2 | Wines : their sensory evaluation / Maynard A. Amerine, Edward B. Roessler Rev. and enl. - New York : W.H. Freeman , 1983 |
| 3 | Introduction to food science and technology / George F. Stewart, Maynard A. Amerine 2nd ed. - New York : Academic Press , 1982 |
| 4 | Methods for analysis of musts and wines / M.A. Amerine and C.S. Ough New York : J. Wiley , c1980 |
| 5 | Introduction to food science and technology / George F. Stewart and Maynard A. Amerine New York ; London : Academic Press , 1973 |
| 6 | Principles of sensory evaluation of food / by Maynard A. Amerine, Rose Marie Pangborn [and] Edward B. Roessler New York : Academic Press , 1965 |