An edition of Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae (1994)

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

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Sensory and chemical evaluation of riesling, ...
Ann Dumont
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Last edited by WorkBot
December 15, 2009 | History
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An edition of Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae (1994)

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

by

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Language
English
Pages
155

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

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Cover of: Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae
Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae
1994
in English
  • Not in Library

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Book Details

Edition Notes

Typescript (photocopy)

Thesis (M.S.)--Oregon State University, 1995.

Includes bibliographical references.

The Physical Object

Pagination
155 leaves, bound. :
Number of pages
155

ID Numbers

Open Library
OL15395164M

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Download catalog record: RDF / JSON / OPDS | Wikipedia citation
December 15, 2009 Edited by WorkBot link works
September 19, 2008 Created by ImportBot Imported from Oregon Libraries MARC record