The use of carboxymethylcellulose for the tartaric stabilization of white wines, in comparison with other oenological additives
Guardado en:
| Publicado en: | Vitis |
|---|---|
| Otros Autores: | , , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Vitis v. 49, no. 2 (2010), p. 95-99 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Vitis |
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