Evaluation of Thresholds and Minimum Difference Concentrations for Various Constituents of Wines. II. Sweetness: The Effect of Ethyl Alcohol,Organic Acids and Tannin

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Material type: Text

TextPublication details: March 1955Description: 138 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		9;3	Available		JA07168

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