influence of pH and titratable acidity on scoring of dry white wine
By: by John Lee Amistoso.
Contributors: Washington State University. Dept. of Food Science and Technology.
Published: 1980
Language: eng
Number of pages: 44
Subjects: Wine and wine making -- Analysis.; Wine and wine making -- Chemistry.
Notes: Typescript.

Thesis (M.S.)--Washington State University, Dept. of Food Science and Technology, 1982.

Bibliography: leaves 36-40.