Tesis UCCuyo

Fermentación maloláctica: aporte sensorial en la elaboración de espumantes

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Consulta solo en sala de lectura

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Availability

TF00107

TF00107

Tesinas

Available but not for loan - No se presta a domicilio

Detail Information

Series Title

Tesina de grado. Licenciatura en enología e industrias frutihortícolas

Call Number

TF00107

Publisher

Mendoza : Facultad Don Bosco UCCuyo., 2017

Collation

82 p.

Language

Español

ISBN/ISSN

-

Classification

NONE

Content Type

Texto

Media Type

sin espesificar

Carrier Type

-

Edition

-

Subject(s)

VINIFICACION
ANALISIS SENSORIAL
VINO ESPUMANTE

Specific Detail Info

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Statement of Responsibility

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Other version/related

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