Considerationa for the Use of Yeast and Bacterial Starter Cultures SO2 and Timing of Inoculation

Considerationa for the Use of Yeast and Bacterial Starter Cultures SO2 and Timing of Inoculation

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	HENICK-KLING, Thomas
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 45, no. 4 (1994), p. 464-469
Materias:	Enología Vinos Levadura Bacteria Inoculación Dióxido de azufre Tiempo Sulfitos
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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