EFFECT OF PRE-FERMENTATION AND POST-FERMENTATION ADDITION OF ACIDS ON COMPOSITION AND QUALITY OF WINES PRODUCED

被引：0
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作者：
AMERINE, MA
OUGH, CS
机构：
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 1970年 / 21卷 / 03期
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暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
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页码：131 / &
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