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Effect of pre- and post-fermentation addition of acids on the composition and quality of the wines produced.

Journal Volume/Issue:
1970, 21 (3)
Main Author:
Amerine, M.A.
Other Authors:
Ough, C.S.
Format:
Article
Language:
English
Subjects:
human nutrition
family and consumer science
food science
organic production
alternative farming
View in NAL's Catalog:
CAIN709093272