Evaluation of Thresholds and Minimum Difference Concentrations for Various Constituents of Wines. III. Ethyl Alcohol,GLycerol and Acidity in Aqueous Solution

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Material type: Text

TextPublication details: July 1955Description: 351 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;7	Available		JA07218

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