Study of Cider Making in France, Germany, and England With Comments and Comparisons on American Work; Volume no.71
William Bradford 1859-1946 Alwood, United States Bureau of Chemistry, United States Department of Agricult
Inbunden
350 kr
Chemical Composition of Apples and Cider. I. The Composition of Apples in Relation to Cider and Vinegar Production; II. The Composition of Cider as Determined by Dominant Fermentation With Pure Yeasts
AvWilliam Bradford 1859-1946 Alwood,Robert James Davidson
Inbunden, Engelska, 2025
326 kr
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Study of Cider Making in France, Germany, and England With Comments and Comparisons on American Work; Volume no.71
William Bradford 1859-1946 Alwood, United States Bureau of Chemistry, United States Department of Agricult
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Enological Studies. The Occurrence of Sucrose in Grapes. The Sugar and Acid Content of Different Varieties of Grapes, Sampled at Frequent Intervals During Ripening and at Full Maturity; Volume no.140
William Bradford 1859-1946 Alwood, United States Bureau of Chemistry, United States Department of Agricult
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Enological Studies. The Occurrence of Sucrose in Grapes. The Sugar and Acid Content of Different Varieties of Grapes, Sampled at Frequent Intervals During Ripening and at Full Maturity; Volume no.140
William Bradford 1859-1946 Alwood, United States Bureau of Chemistry, United States Department of Agricult
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Chemical Composition of Apples and Cider. I. The Composition of Apples in Relation to Cider and Vinegar Production; II. The Composition of Cider as Determined by Dominant Fermentation With Pure Yeasts
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Enological Studies. I. Experiments in Cider Making Applicable to Farm Conditions; II. Notes on the Use of Pure Yeasts in Wine Making
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