Incidence de la température de fermentation sur l'evolution des acides gras totaux

Incidence de la température de fermentation sur l'evolution des acides gras totaux

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Detalles Bibliográficos
Publicado en:	Journal International des Sciences de la Vigne et du Vin
Autor principal:	Santamaría, M.P.
Formato:	Sin ejemplares
Lenguaje:	Francés
Colección:	Journal International des Sciences de la Vigne et du Vin v. 29, no. 2 (1995), p. 101-104
Materias:	Enología Fermentación Temperatura Vinos Acidos grasos Evolución
Publicación relacionada:	Contenido en: Journal International des Sciences de la Vigne et du Vin

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