| Record ID | marc_columbia/Columbia-extract-20221130-022.mrc:154945126:1083 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-022.mrc:154945126:1083?format=raw |
LEADER: 01083cam a2200325 a 4500
001 10797477
005 20140722143322.0
008 131115s2014 mau b 001 0 eng
010 $a 2013045770
020 $a9780547897967 (hardcover)
020 $a0547897960 (hardcover)
024 $a99958616317
035 $a(OCoLC)ocn854944669
035 $a(OCoLC)854944669
035 $a(NNC)10797477
040 $aDLC$beng$cDLC$dYDXCP$dBTCTA$dBDX$dOCLCO$dSINLB$dOCLCO
042 $apcc
043 $an-us---
050 00 $aTP505$b.R64 2014
082 00 $a663/.1$223
100 1 $aRogers, Adam,$d1970-
245 10 $aProof :$bthe science of booze /$cAdam Rogers.
264 1 $aBoston :$bHoughton Mifflin Harcourt,$c2014.
300 $a264 pages ;$c24 cm
504 $aIncludes bibliographical references and index.
505 0 $aIntroduction -- Yeast -- Sugar -- Fermentation -- Distillation -- Aging -- Smell and taste -- Body and brain -- Hangover -- Conclusion.
650 0 $aLiquors.
650 0 $aAlcoholic beverages.
650 0 $aDistillation.
852 00 $boff,sci$hTP505$i.R64 2014