| 000 | 00815cam a22002651a 4500 | ||
|---|---|---|---|
| 001 | he 67001154 | ||
| 003 | DLC | ||
| 005 | 20260227111447.0 | ||
| 008 | 920227s1964 is 000 0 eng | ||
| 010 | _ahe 67001154 | ||
| 035 | _a(OCoLC)25354869 | ||
| 040 |
_aDLC _cMWalB _dMWalB _dDLC |
||
| 041 | 0 | _aengheb | |
| 042 | _apremarc | ||
| 050 | 0 | 0 |
_aTP548 _b.O73 |
| 100 | 1 | _aOugh, C. S. | |
| 245 | 1 | 0 |
_aChemical, physical, and microbiological stability of wines and brandies / _cC. S. Ough. |
| 260 |
_aRehovot : _bIsrael Wine Institute, _c1964. |
||
| 300 |
_a33, 26 leaves ; _c24 cm. |
||
| 500 | _aCover title. | ||
| 504 | _aIncludes bibliographical references (leaves 31-33) | ||
| 650 | 0 | _aWine and wine making. | |
| 650 | 0 | _aBrandy. | |
| 740 | 0 | _aYetsivut kimit, fizit u-mikrobiyologit shel yenot u-brendi. | |
| 999 |
_c32434 _d32434 |
||