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Last edited by ImportBot
September 19, 2008 | History
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Ann Dumont

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  • Cover of: Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

    First published in 1994 — 1 edition
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Subjects

Chardonnay (Wine), Chemistry, Evaluation, Microbiology, Pinot noir (Wine), Riesling (Wine), Saccharomyces cerevisiae, Wine and wine making

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ID Numbers

  • OLID: OL4868627A

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History

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September 19, 2008 Created by ImportBot Imported from Oregon Libraries MARC record