Maynard a joslyn (72 résultats)

Etat : Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Etat : Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Etat : UsedGood. Hardcover; Volume 3 only; surplus library copy with minimal stampings; ligh t fading, light shelf wear to exterior; bumps to the upper corners; in good condition with clean text and tight binding. ASIN: B000L1NWNA.

Hardcover. Etat : UsedGood. Hardcover; Volume 2 only; surplus library copy with minimal stampings; ligh t fading and shelf wear to exterior; bumps to the lower corners; in good co ndition with clean text and tight binding.

Etat : New.

Etat : As New. Unread book in perfect condition.

PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Etat : Very Good. Etat de la jaquette : Very Good. 2nd Edition. Three small tears in jacket edges. Dark red book cloth with spine gilt imprint. Previous owner name discreet signature on free end paper. Wine bottle imagery on end papers. Initials on front and top page edges.

PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.

HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000.

HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000.

hard cover. Etat : Very Good. No Jacket. Second edition. Illustrated with black and white photographs. XXI, 997 pages VG. Very good condition with light shelf wear to covers, owner details on front endpaper. No dust jacket.

Hardcover. Etat : Good. No Jacket. Good, unmarked HB; no DJ.

Etat : As New. Unread book in perfect condition.

Hardback. 1973. Second edition. A very good copy in lightly soiled green cloth boards with a red and black spine. The edges of the text block are lightly finger soiled and there are previous owner details to the front free endpaper. Otherwise the contents are fine and unmarked.

Etat : New.

Hardcover. Etat : Very Good. Etat de la jaquette : very good. Second ed, 2nd ptg 1973. 0520016572 VERY GOOD very good dj.

hardcover. Etat : Very Good. Clean Pages. Previous owners name inside. Proceeds benefit the Pima County Public Library system, which serves Tucson and southern Arizona. Slight edge wear and bumping.

Paperback. Etat : New. Print on Demand. This book elucidates the methods and principles of commercial fruit juice production. It covers the key stages involved, from selecting and preparing the fruit, extracting the juice, improving its appearance, and preserving it. It explores the chemistry and properties of fruit juices and factors affecting their quality, stability, and nutritional value. The author emphasizes the importance of preserving the natural flavor and color of juices while minimizing the impact of processing on their nutritional content. With a focus on practical applications, this book is an invaluable resource for those seeking to produce high-quality fruit juices on a commercial scale. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Paperback. Etat : New. Print on Demand. Unveiling the intricacies of winemaking, this book offers a comprehensive guide to producing dry wines, from harvesting to aging. The author, a respected expert in the field, provides a historical context for winemaking and explores the principles and practices that have shaped this ancient craft. Delving into the essential elements of red wine production, the book covers topics such as grape selection, fermentation techniques, and aging processes. It emphasizes the importance of understanding the natural processes involved in fermentation and the role of microorganisms in shaping the wine's character. Beyond technical details, the book delves into the art and science of winemaking, discussing the influence of terroir, the impact of aging on flavor development, and the sensory evaluation of wine. It highlights the complex interactions between grape variety, climate, and winemaking practices that contribute to the unique characteristics of each vintage. The book concludes by emphasizing the significance of craftsmanship and attention to detail in winemaking, showcasing how these factors can elevate wine from a simple beverage to a work of art. Whether you're an aspiring winemaker or an enthusiast seeking a deeper understanding of this timeless tradition, this book offers invaluable insights and practical guidance. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Paperback. Etat : New. Print on Demand. This book delves into the intricate world of brandy production, offering a comprehensive guide to the processes and factors that influence the creation of this beloved spirit. The author explores the historical context of brandy production, particularly in California, tracing its evolution from early pot stills to the dominance of continuous column stills. The book delves into the scientific intricacies of brandy composition, examining the roles of alcohols, aldehydes, esters, and acids in shaping its unique flavour profile. It meticulously examines the impact of grape variety, fermentation techniques, and distillation methods on the final product, providing insights into the art and science of crafting exceptional brandies. Furthermore, the text sheds light on the nuances of brandy classification, distinguishing between various types such as cognac, armagnac, and California brandies. The ageing process is explored in detail, highlighting the transformative effects of wood and time on brandy's character and complexity. Ultimately, this book serves as an invaluable resource for both connoisseurs and aspiring brandy producers, offering a profound understanding of the factors that contribute to the creation of a truly remarkable spirit. By demystifying the production process and illuminating the subtle interplay of science and artistry, the author reveals the essence of brandy's enduring appeal. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Etat : Gut. 556 Seiten Ehem. Bibliotheksexemplar mit Stempel und Signatur. Noch GUTER Zustand, ein paar sichtbare Gebrauchsspuren, Einband bestoßen und berieben, Seiten leicht vergilbt. Kleinere Anstreichungen möglich. Dieses Buch stammt aus den Beständen einer Bibliothek für Ernährungswissenschaften. Wir haben Hunderte solcher Bücher auf Lager, sprechen Sie uns bei Interesse einfach darauf an. Sprache: Englisch Gewicht in Gramm: 550.…

Hardcover. Second Edition; Second Printing. Very Good in a Very Good dust jacket. Light soiling with some signs of edge wear. A few tears along top and bottom of spine and back cover.; 9.20 X 6.30 X 1.90 inches; 997 pages.

Hardcover. Etat : Very Good. 1st Edition. MAYNARD A. JOSLYN : A TECHNOLOGIST VIEWS THE CALIFORNIA WINE INDUSTRY. An Interview Conducted by Ruth Teiser. With an Introduction by Gordon Mackinney. Published by The Bancroft Library, University of California Berkeley, Regional Oral History Project. Copyright 1974 by The Regents of the University of California. FIRST EDITION, FIRST PRINTING, this being hand numbered copy no. 18. From the "Interview History" page: "Two initial interview sessions were held on May 2 and June 3, 1969. the two final sessions were (held) on April 17 and June 28, 1973. The transcripts of the first two session were sent to Professor Joslyn on April 11, 1973, to read over before the next session. The transcripts of the third and fourth sessions were sent to him on September 6, 1973. All were returned before the end of that month, meticulously edited by Professor Joslyn. The final transcript was also reviewed by Dr. Joslyn." - Ruth Teiser, Interviewer and Editor, 19 August 1974, Regional Oral History Office, University of California at Berkeley. Listings sometimes incorrectly state that this book was published in 1969. Rather misleading given the fact that the final two interviews for this book were in 1973, the transcripts for this book were reviewed and edited in 1973, and the actual book was published by UC Berkeley in a first and numbered edition in August, 1974. Hardcovers, blue cloth covered boards, gilt titling on the spine, 8.5x11 inches. Pagination: [3], v, 151 pages, pages printed on one side only. Includes an 4.5x5.5 inch b&w photograph pasted onto a prelim page. VERY GOOD condition, the covers upper corner tips are bumped, overall tight, bright, clean and clear. A solid, very nice copy. This ORIGINAL UC BERKELEY FIRST EDITION is Hard to Find. About MAYNARD ALEXANDER JOSLYN (from Wikipedia): ******Maynard Alexander Joslyn, b.1904 d.1984, was a Russian-born, American food scientist who was involved in the rebirth of the American wine industry in California following the repeal of Prohibition in 1933. Joslyn was also involved in the development of analytical chemistry as it applied to food, leading to the advancement of food chemistry as a scientific discipline. Joslyn won two Diplome d'Honneur (honorary diplomas) from the French Office International de la Vigne et du Vin (International French Wine and Vineyard Office) in Paris. He also earned the Merit Award from the American Society for Enology and Viticulture in 1971.****** INTERNATIONAL BUYERS PLEASE NOTE: This book is large and heavy, and will require additional shipping charges. After placing your order you will be notified of the additional charges and be able to accept or reject them before your payment is processed. Or you can contact us ahead of time to find out the shipping charge to your country. Thanks. Edward Shenton (illustrateur). …

Etat : very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Paperback. Etat : new. Paperback. This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : New.

Paperback. Etat : Brand New. 536 pages. 9.00x6.00x1.21 inches. In Stock.