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Analisis del acido malicoen el vino, contribucion al estudio de un nuevo metodopara su determinacion. / Meli, Juan Hector.
Meli, Juan Hector.
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Elaboración de bebida alcohólica a base de frutillas
Cutuli, Giovanna
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Introduccion a la bioquimica y tecnologia de los alimentos / Jean Claude Cheftel...[et. al.]
Cheftel, Jean Claude - Cheftel, Henri - Besancon, Pierre - Desnuelle, Pierre - Lopez Capont, Francisco
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Determinacion de la genuidad de un vino con respecto al azucar. / Pedrozo, Miguel.
Pedrozo, Miguel.
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Diferencias de una elaboracion clasica en vino tinto con una elaboracion con aplicacion de columna descationizadora, deslestage, sombreo sumergido y agregado de roble. / Rossi, Elio Adrian
Rossi, Elio Adrian
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