|
|
|
|
LEADER |
01138nam#a2200421#a#4500 |
001 |
OAGSID010392 |
003 |
OAG |
008 |
||||||s1998 |||| |||| ||fre d |
020 |
# |
# |
|a 2100037668
|
040 |
# |
# |
|a OAG
|b spa
|c OAG
|
092 |
# |
# |
|c 663.2
|l RIB
|
100 |
1 |
# |
|a Ribereau-Gayon, Pascal.
|
245 |
1 |
0 |
|a Traité d'enologie
|
260 |
# |
# |
|a Paris :
|b Dunod,
|c 1998
|
504 |
0 |
# |
|a Bibliografía: al final de cada capítulo
|
505 |
0 |
# |
|a Contenido: v.1.Microbiologie du vin vinifications -- v.2.Chimie du vin stavilisation et traitements
|
650 |
0 |
4 |
|a Enología
|
650 |
0 |
4 |
|a Vinos
|
650 |
0 |
4 |
|a Microbiología
|
650 |
0 |
4 |
|a Química
|
650 |
0 |
4 |
|a Acidos orgánicos
|
650 |
0 |
4 |
|a Alcoholes
|
650 |
0 |
4 |
|a Carbohidratos
|
650 |
0 |
4 |
|a Aroma
|
650 |
0 |
4 |
|a Clarificación
|
650 |
0 |
4 |
|a Filtración
|
650 |
0 |
4 |
|a Centrifugación
|
650 |
0 |
4 |
|a Vinificación
|
650 |
0 |
4 |
|a Vino tinto
|
650 |
0 |
4 |
|a Vino blanco
|
650 |
0 |
4 |
|a Vino rosado
|
653 |
# |
# |
|a Glúcidos
|
929 |
# |
# |
|a DON
|9 26-9-02
|
930 |
# |
# |
|a F:212
|b v.1
|d PRE
|
934 |
# |
# |
|a F:213
|
936 |
# |
# |
|a 9-02
|
952 |
# |
# |
|f DON
|w ||||||
|p OAGF:212
|t v.v.1
|a OAG
|b OAG
|o 663.2 RIB
|y IMP
|
999 |
# |
# |
|a Adriana
|