Influence of clarification and suspended solid contact on the oxygen demand and long-chain fatty acid contents of free run, macerated and pressed grape musts, in relation to acetic acid production
Guardado en:
| Publicado en: | Annali dell'Istituto Sperimentale per l'Enologia Asti |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Annali dell'Istituto Sperimentale per l'Enologia Asti v. 23, no. 1 (1992), p. 595-612 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Annali dell'Istituto Sperimentale per l'Enologia Asti |
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