Chemical, physical, and microbiological stability of wines and brandies / C. S. Ough.

By: Material type: TextTextLanguage: engheb Publication details: Rehovot : Israel Wine Institute, 1964.Description: 33, 26 leaves ; 24 cmSubject(s): LOC classification:
  • TP548 .O73
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Cover title.

Includes bibliographical references (leaves 31-33)

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