Index by author
1961; volume 12 issue 3
Akiyoshi, M.
- You have accessRestricted accessDetermination of Protein Stability in WineH. W. Berg, M. AkiyoshiAm J Enol Vitic. 1961 12: 107-110 ; DOI: 10.5344/ajev.1961.12.3.107H. W. BergDepartment of Viticulture and Enology, University of California, Davis.M. AkiyoshiDepartment of Viticulture and Enology, University of California, Davis.
Amerine, M. A.
- You have accessRestricted accessStudies with Controlled Fermentation. VI. Effects of Temperature and Handling on Rates, Composition, and Quality of WinesC. S. Ough, M. A. AmerineAm J Enol Vitic. 1961 12: 117-128 ; DOI: 10.5344/ajev.1961.12.3.117C. S. OughDepartment of Viticulture and Enology, University of California, Davis.M. A. AmerineDepartment of Viticulture and Enology, University of California, Davis.
Berg, H. W.
- You have accessRestricted accessDetermination of Protein Stability in WineH. W. Berg, M. AkiyoshiAm J Enol Vitic. 1961 12: 107-110 ; DOI: 10.5344/ajev.1961.12.3.107H. W. BergDepartment of Viticulture and Enology, University of California, Davis.M. AkiyoshiDepartment of Viticulture and Enology, University of California, Davis.
Coombe, Bryan G.
- You have accessRestricted accessEffects of Various Chemicals and Treatments on Rest Period of Grape BudsRobert J. Weaver, Stanley B. Mccune, Bryan G. CoombeAm J Enol Vitic. 1961 12: 131-142 ; DOI: 10.5344/ajev.1961.12.3.131Robert J. WeaverDepartment of Viticulture and Enology, University of California, Davis.Stanley B. MccuneDepartment of Viticulture and Enology, University of California, Davis.Bryan G. CoombeDepartment of Viticulture and Enology, University of California, Davis.
Crowell, E. A.
- You have accessRestricted accessTechniques for Studying the Mechanism of Higher Alcohol Formation by YeastsE. A. Crowell, J. F. Guymon, J. L. IngrahamAm J Enol Vitic. 1961 12: 111-116 ; DOI: 10.5344/ajev.1961.12.3.111E. A. CrowellDepartment of Viticulture and Enology, University of California, Davis.J. F. GuymonDepartment of Viticulture and Enology, University of California, Davis.J. L. IngrahamDepartment of Viticulture and Enology, University of California, Davis.
Gifford, E. M.
- You have accessRestricted accessThe use of Heat Therapy and In Vitro Shoot Tip Culture to Eliminate Fanleaf Virus from the GrapevineE. M. Gifford, Wm. B. HewittAm J Enol Vitic. 1961 12: 129-130 ; DOI: 10.5344/ajev.1961.12.3.129E. M. Gifford Jr.University of California, Davis.Wm. B. HewittUniversity of California, Davis.
Guymon, J. F.
- You have accessRestricted accessTechniques for Studying the Mechanism of Higher Alcohol Formation by YeastsE. A. Crowell, J. F. Guymon, J. L. IngrahamAm J Enol Vitic. 1961 12: 111-116 ; DOI: 10.5344/ajev.1961.12.3.111E. A. CrowellDepartment of Viticulture and Enology, University of California, Davis.J. F. GuymonDepartment of Viticulture and Enology, University of California, Davis.J. L. IngrahamDepartment of Viticulture and Enology, University of California, Davis.
Hewitt, Wm. B.
- You have accessRestricted accessThe use of Heat Therapy and In Vitro Shoot Tip Culture to Eliminate Fanleaf Virus from the GrapevineE. M. Gifford, Wm. B. HewittAm J Enol Vitic. 1961 12: 129-130 ; DOI: 10.5344/ajev.1961.12.3.129E. M. Gifford Jr.University of California, Davis.Wm. B. HewittUniversity of California, Davis.
Ingraham, J. L.
- You have accessRestricted accessTechniques for Studying the Mechanism of Higher Alcohol Formation by YeastsE. A. Crowell, J. F. Guymon, J. L. IngrahamAm J Enol Vitic. 1961 12: 111-116 ; DOI: 10.5344/ajev.1961.12.3.111E. A. CrowellDepartment of Viticulture and Enology, University of California, Davis.J. F. GuymonDepartment of Viticulture and Enology, University of California, Davis.J. L. IngrahamDepartment of Viticulture and Enology, University of California, Davis.
Mccune, Stanley B.
- You have accessRestricted accessEffects of Various Chemicals and Treatments on Rest Period of Grape BudsRobert J. Weaver, Stanley B. Mccune, Bryan G. CoombeAm J Enol Vitic. 1961 12: 131-142 ; DOI: 10.5344/ajev.1961.12.3.131Robert J. WeaverDepartment of Viticulture and Enology, University of California, Davis.Stanley B. MccuneDepartment of Viticulture and Enology, University of California, Davis.Bryan G. CoombeDepartment of Viticulture and Enology, University of California, Davis.
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