“The uniqueness of one apple versus another.” Exploring producer perspectives of hard cider in the Northeast and Mid-Atlantic United States
Author:
Affiliation:
1. Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, USA
2. Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, NY USA
3. Department of Biological Sciences, Virginia Tech, Blacksburg, VA, USA
Funder
the USDA-NIFA AFRI under Grant
Publisher
Informa UK Limited
Subject
Cultural Studies,Social Psychology,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15528014.2023.2270769
Reference96 articles.
1. Alexander, T. R., and B. L. Ewing Valliere. 2020. The Professional Handbook of Cider Tasting. 1st ed. Oxfordshire: Alexander and Ewing Valliere.
2. Sensory Comparison of Ciders Produced from Machine- and Hand-harvested ‘Brown Snout’ Specialty Cider Apples Stored at Ambient Conditions in Northwest Washington
3. Conceptual vs. perceptual wine spaces: Does expertise matter?
4. Translating terroir: the global challenge of French AOC labeling
5. Apple Market Expansion through Value-added Hard Cider Production: Current Production and Prospects in Vermont
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