CHANGES IN NONVOLATILE ACIDS AND OTHER CHEMICAL CONSTITUENTS OF NEW YORK STATE GRAPES AND WINES DURING MATURATION AND FERMENTATION

✍ Scribed by RICHARD M. KLUBA; LEONARD R. MATTICK

• Book ID: 108803191
• Publisher: Institute of Food Technologists
• Year: 1978
• Tongue: English
• Weight: 520 KB
• Volume: 43
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1978.tb02401.x