Chemical additives to reduce browning in white wines
Guardado en:
| Publicado en: | American Journal of Enology and Viticulture |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | American Journal of Enology and Viticulture v. 42, no. 3 (1991), p. 255-260 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American Journal of Enology and Viticulture |
| LEADER | 00667cab#a22002294c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID059759 | ||
| 003 | OAG | ||
| 008 | 930805s1991 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a PANAGIOTAKOPOULOU, Vassiliki |
| 245 | 1 | 0 | |a Chemical additives to reduce browning in white wines |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Vinos |
| 650 | # | 4 | |a Aditivos |
| 650 | # | 4 | |a Oxidación |
| 650 | # | 4 | |a Dióxido de azufre |
| 773 | 0 | # | |t American Journal of Enology and Viticulture |g v. 42, no. 3 (1991), p. 255-260 |
| 999 | # | # | |a Jorge |
