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CABI Book Chapter

The professional handbook of cider tasting

Book cover for The professional handbook of cider tasting

Description

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Chapter 6 (Page no: 55)

Pairing cider with food.

The objective of the article was to describe the general guidelines for pairing foods with cider.

Other chapters from this book

Chapter: 1 (Page no: 3) Introduction. Author(s): Alexander, T. R. Valliere, B. L. E.
Chapter: 2 (Page no: 9) Sensory evaluation: the physiological basis. Author(s): Alexander, T. R. Valliere, B. L. E.
Chapter: 3 (Page no: 17) Sensory evaluation: effective profiling. Author(s): Alexander, T. R. Valliere, B. L. E.
Chapter: 4 (Page no: 33) Types and styles of cider. Author(s): Alexander, T. R. Valliere, B. L. E.
Chapter: 5 (Page no: 41) Origins of cider quality attributes. Author(s): Alexander, T. R. Valliere, B. L. E.

Chapter details

  • Author Affiliation
  • Department of Horticulture, Washington State University, Pullman, Washington, USA.
  • Year of Publication
  • 2020
  • ISBN
  • 9781789245493
  • Record Number
  • 20193512439