Consulta: (autoria:"AMERINE, M. A.")
Registros recuperados: 17
Data/hora: 23/06/2024 10:05:22

AMERINE, M. A. Analisis de vinos y mostos. Zaragoza: ACRIBIA, 1976. 158p. il.
Biblioteca(s): Embrapa Semiárido.

AMERINE, M. A. O exame organoleptico dos vinhos. Porto : Tip. J.R. Goncalves Ltd., 1949. 50 p. Suplemento do Caderno n. 120, dez.1949 do Instituto do Vinho do Porto. Traducao de Joao W. Mesquita.
Biblioteca(s): Embrapa Uva e Vinho.

AMERINE, M. A. Wine production technology in the United States. Washington: American Chemical Society, 1981. 229 p. (ACS Symposium Series, 145).
Biblioteca(s): Embrapa Uva e Vinho.

AMERINE, M. A.; JOSLYN, M. A. Commercial production of tables wines. Berkeley : University of California, 1940. 143 p.
Biblioteca(s): Embrapa Uva e Vinho.

AMERINE, M. A.; WINKLER, A. J. California wine grapes: composition and quality of their musts and wines. [S.l.]: University of California, 1963. 83 p. CALIFORNIA. University. Bulletin, 794).
Biblioteca(s): Embrapa Semiárido.

AMERINE, M. A.; WHEELER, L. B. A check list of book and pamphlets on grapes and wine and related subjects, 1938-1948. Los Angeles: University of California, 1951. 240 p.
Biblioteca(s): Embrapa Uva e Vinho.

STEWART, G. F.; AMERINE, M. A. Introduction to food science and technology. New York: Academic Press, 1973 294p.
Biblioteca(s): Embrapa Agroindústria de Alimentos.

STEWART, G. F.; AMERINE, M. A. Introduction to food science and technology. 2.ed. New York: Academic Press, 1982. 289p.
Biblioteca(s): Embrapa Agroindústria de Alimentos.

STEWART, G. F.; AMERINE, M.A. (ed.). Introduction to food science and technology. 2.ed. New York: Academic Press, 1982. 289p.
Biblioteca(s): Embrapa Clima Temperado.

AMERINE, M. A.; WINKLER, A. J. Grape varieties for vine production. Bekerley: University of California, aug. 1943. 15p. (Circular, 356)
Biblioteca(s): Embrapa Uva e Vinho.

AMERINE, M. A.; CRUESS, W. V. The technology of wine making. Westport : Avi Pub. Company, 1960. 709 p.
Biblioteca(s): Embrapa Uva e Vinho.

AMERINE, M. A.; JOSLYN, M. A. Table wines: the technology of their production in California. Berkeley: University of California, 1951. 397 p.
Biblioteca(s): Embrapa Uva e Vinho.

AMERINE, M. A.; JOSLYN, M. A. Table wines: the technology of their production in California 2nd. ed. Berkeley: University of California, 1970. 997p.
Biblioteca(s): Embrapa Uva e Vinho.

AMERINE, M. A.; SINGLETON, V. L. Wine: an introduction. 2nd ed. Berkeley: University of California, 1977. 373 p.
Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho.

AMERINE, M. A.; ROESSLER, E. B. Wines: their sensory evaluation. San Francisco : W.H. Freeman, 1976. 230 p.
Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho.

AMERINE, M. A.; PANGBORN, R. M.; ROESSLER, E. B. Principles of sensory evaluation of food. New York : Academic Press, 1965. 602 p. (Food Science and Technology. A series of monographs).
Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Uva e Vinho.

AMERINE, M. A.; KUNKEE, R. E.; OUGH, C. S.; SINGLETON, V. L.; WEBB, A. D. The technology of wine making. 4. ed. Westport, Connecticut: Avi, 1980. 794 P. il.
Biblioteca(s): Embrapa Semiárido.