000290457 000__ 00827cam\a22002774a\45\0
000290457 001__ 290457
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000290457 008__ 040319s2004\\\\njua\\\\\b\\\\001\0\eng\\
000290457 010__ $$a  2004044604
000290457 015__ $$aGBA465198
000290457 0167_ $$a012986327$$2Uk
000290457 020__ $$a0691119198 (alk. paper)
000290457 035__ $$a(OCoLC)ocm54822000
000290457 035__ $$a290457
000290457 040__ $$aDLC$$cDLC$$dC#P$$dUKM
000290457 042__ $$apcc
000290457 049__ $$aISEA
000290457 05000 $$aTP555$$b.L54 2004
000290457 08200 $$a641.2/224$$222
000290457 1001_ $$aLiger-Belair, Gérard,$$d1970-
000290457 24510 $$aUncorked :$$bthe science of champagne /$$cGérard Liger-Belair.
000290457 260__ $$aPrinceton, N.J. :$$bPrinceton University Press,$$cc2004.
000290457 300__ $$avii, 152 p. :$$bill. ;$$c20 cm.
000290457 504__ $$aIncludes bibliographical references (p. 145-[147]) and index.
000290457 650_0 $$aChampagne (Wine)
000290457 85200 $$bgen$$hTP555$$i.L54$$i2004
000290457 909CO $$ooai:library.usi.edu:290457$$pGLOBAL_SET
000290457 980__ $$aBIB
000290457 980__ $$aBOOK
000290457 994__ $$aC0$$bISE