Chemical, physical, and microbiological stability of wines and brandies
By: C. S. Ough.
Publisher: Israel Wine Institute
Published: 1964
Place of publication: Rehovot
Language: eng
Number of pages: 33
Subjects: Wine and wine making.; Brandy.
Other titles: Yetsivut kimit, fizit u-mikrobiyologit shel yenot u-brendi.
Notes: Includes bibliographical references (leaves 31-33)
Cover title.