A study of certain factors influencing the composition of California-type sherry during baking
Food Res
.
1951 May-Jun;16(3):192-200.
doi: 10.1111/j.1365-2621.1951.tb17370.x.
Authors
J E HEITZ
,
E B ROESSLER
,
M A AMERINE
,
G A BAKER
PMID:
14840510
DOI:
10.1111/j.1365-2621.1951.tb17370.x
No abstract available
MeSH terms
Alcoholic Beverages*
California
Geraniaceae*
Humans
Wine*