Index by author
1959; volume 10 issue 4
A
Albach, Roger F.
- You have accessRestricted accessComparison of Anthocyan Pigments of Red Vinifera Grapes. IIRoger F. Albach, Richard E. Kepner, A. Dinsmoor WebbAm J Enol Vitic. 1959 10: 164-172 ; DOI: 10.5344/ajev.1959.10.4.164Roger F. AlbachDepartments of Chemistry and of Viticulture and Enology University of California, DavisRichard E. KepnerDepartments of Chemistry and of Viticulture and Enology University of California, DavisA. Dinsmoor WebbDepartments of Chemistry and of Viticulture and Enology University of California, Davis
Amerine, M. A.
- You have accessRestricted accessCarbohydrate Content of Various Parts of the Grape ClusterM. A. Amerine, C. B. BaileyAm J Enol Vitic. 1959 10: 196-198 ; DOI: 10.5344/ajev.1959.10.4.196M. A. AmerineDepartment of Viticulture and Enology University of California, DavisC. B. BaileyDepartment of Viticulture and Enology University of California, Davis
B
Bailey, C. B.
- You have accessRestricted accessCarbohydrate Content of Various Parts of the Grape ClusterM. A. Amerine, C. B. BaileyAm J Enol Vitic. 1959 10: 196-198 ; DOI: 10.5344/ajev.1959.10.4.196M. A. AmerineDepartment of Viticulture and Enology University of California, DavisC. B. BaileyDepartment of Viticulture and Enology University of California, Davis
Berg, H. W.
- You have accessRestricted accessStudies on Various Light Sources Concerning the Evaluation and Differentiation of Red Wine Color. IC. S. Ough, H. W. BergAm J Enol Vitic. 1959 10: 159-163 ; DOI: 10.5344/ajev.1959.10.4.159C. S. OughDepartment of Viticulture and Enology University of California, DavisH. W. BergDepartment of Viticulture and Enology University of California, Davis
C
Cook, James A.
- You have accessRestricted accessLeafroll (Red-Leaf or Rougeau) and Its Effects on Vine Growth, Fruit Quality, and YieldsA. C. Goheen, James A. CookAm J Enol Vitic. 1959 10: 173-181 ; DOI: 10.5344/ajev.1959.10.4.173A. C. GoheenCrops Research Division, A.R.S., U.S.D.A., Department of Plant Pathology, University of California, Davis, California.
G
Goheen, A. C.
- You have accessRestricted accessLeafroll (Red-Leaf or Rougeau) and Its Effects on Vine Growth, Fruit Quality, and YieldsA. C. Goheen, James A. CookAm J Enol Vitic. 1959 10: 173-181 ; DOI: 10.5344/ajev.1959.10.4.173A. C. GoheenCrops Research Division, A.R.S., U.S.D.A., Department of Plant Pathology, University of California, Davis, California.
K
Kepner, Richard E.
- You have accessRestricted accessComparison of Anthocyan Pigments of Red Vinifera Grapes. IIRoger F. Albach, Richard E. Kepner, A. Dinsmoor WebbAm J Enol Vitic. 1959 10: 164-172 ; DOI: 10.5344/ajev.1959.10.4.164Roger F. AlbachDepartments of Chemistry and of Viticulture and Enology University of California, DavisRichard E. KepnerDepartments of Chemistry and of Viticulture and Enology University of California, DavisA. Dinsmoor WebbDepartments of Chemistry and of Viticulture and Enology University of California, Davis
L
Lewin, Arthur
- You have accessRestricted accessThe Wine Industry of IsraelArthur LewinAm J Enol Vitic. 1959 10: 182-184 ; DOI: 10.5344/ajev.1959.10.4.182
M
Macmillan, James D.
- You have accessRestricted accessBod vs. Cod Methods for Determining Brandy Stillage PurificationJames D. Macmillan, George K. York, Reese H. VaughnAm J Enol Vitic. 1959 10: 199-205 ; DOI: 10.5344/ajev.1959.10.4.199James D. MacmillanDepartment of Food Science and Technology University of California, DavisGeorge K. York IIDepartment of Food Science and Technology University of California, DavisReese H. VaughnDepartment of Food Science and Technology University of California, Davis
Mccune, Stanley B.
- You have accessRestricted accessBioassay for Testing Activity of Gibberellins on Grape ShootsRobert J. Weaver, Stanley B. MccuneAm J Enol Vitic. 1959 10: 185-190 ; DOI: 10.5344/ajev.1959.10.4.185Robert J. WeaverDepartment of Viticulture and Enology University of California, DavisStanley B. MccuneDepartment of Viticulture and Enology University of California, Davis
O
Ough, C. S.
- You have accessRestricted accessStudies on Various Light Sources Concerning the Evaluation and Differentiation of Red Wine Color. IC. S. Ough, H. W. BergAm J Enol Vitic. 1959 10: 159-163 ; DOI: 10.5344/ajev.1959.10.4.159C. S. OughDepartment of Viticulture and Enology University of California, DavisH. W. BergDepartment of Viticulture and Enology University of California, Davis
- You have accessRestricted accessA Survey of Commercial Practices in Sensory Examination of WinesC. S. OughAm J Enol Vitic. 1959 10: 191-195 ; DOI: 10.5344/ajev.1959.10.4.191C. S. OughDepartment of Viticulture and Enology University of California, Davis
V
Vaughn, Reese H.
- You have accessRestricted accessBod vs. Cod Methods for Determining Brandy Stillage PurificationJames D. Macmillan, George K. York, Reese H. VaughnAm J Enol Vitic. 1959 10: 199-205 ; DOI: 10.5344/ajev.1959.10.4.199James D. MacmillanDepartment of Food Science and Technology University of California, DavisGeorge K. York IIDepartment of Food Science and Technology University of California, DavisReese H. VaughnDepartment of Food Science and Technology University of California, Davis
W
Weaver, Robert J.
- You have accessRestricted accessBioassay for Testing Activity of Gibberellins on Grape ShootsRobert J. Weaver, Stanley B. MccuneAm J Enol Vitic. 1959 10: 185-190 ; DOI: 10.5344/ajev.1959.10.4.185Robert J. WeaverDepartment of Viticulture and Enology University of California, DavisStanley B. MccuneDepartment of Viticulture and Enology University of California, Davis
Webb, A. Dinsmoor
- You have accessRestricted accessComparison of Anthocyan Pigments of Red Vinifera Grapes. IIRoger F. Albach, Richard E. Kepner, A. Dinsmoor WebbAm J Enol Vitic. 1959 10: 164-172 ; DOI: 10.5344/ajev.1959.10.4.164Roger F. AlbachDepartments of Chemistry and of Viticulture and Enology University of California, DavisRichard E. KepnerDepartments of Chemistry and of Viticulture and Enology University of California, DavisA. Dinsmoor WebbDepartments of Chemistry and of Viticulture and Enology University of California, Davis
Y
York, George K.
- You have accessRestricted accessBod vs. Cod Methods for Determining Brandy Stillage PurificationJames D. Macmillan, George K. York, Reese H. VaughnAm J Enol Vitic. 1959 10: 199-205 ; DOI: 10.5344/ajev.1959.10.4.199James D. MacmillanDepartment of Food Science and Technology University of California, DavisGeorge K. York IIDepartment of Food Science and Technology University of California, DavisReese H. VaughnDepartment of Food Science and Technology University of California, Davis
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