Index by author
1957; volume 8 issue 2
Castor, J. G. B.
- You have accessRestricted accessEffect of Captan Residues on Fermentation of GrapesJ. G. B. Castor, K. E. Nelson, John M. HarveyAm J Enol Vitic. 1957 8: 50-57 ; DOI: 10.5344/ajev.1957.8.2.50J. G. B. CastorDepartment of Viticulture and Enology, University of California, DavisK. E. Nelson
Clark, Walter L.
- You have accessRestricted accessSeparation and Quantitative Determination of Four Organic Acids from Wine by Partition ChromatographyDemetrios A. Zampelas, Walter L. ClarkAm J Enol Vitic. 1957 8: 43-49 ; DOI: 10.5344/ajev.1957.8.2.43Demetrios A. ZampelasGraduate School of Nutrition Cornell University, Ithaca, New YorkWalter L. ClarkGraduate School of Nutrition Cornell University, Ithaca, New York
Guymon, James F.
- You have accessRestricted accessSome Results of Processing Heads by FermentationJames F. Guymon, Allen PoolAm J Enol Vitic. 1957 8: 68-73 ; DOI: 10.5344/ajev.1957.8.2.68James F. GuymonDepartment of Viticulture and Enology, University of California, Davis
Harvey, John M.
- You have accessRestricted accessEffect of Captan Residues on Fermentation of GrapesJ. G. B. Castor, K. E. Nelson, John M. HarveyAm J Enol Vitic. 1957 8: 50-57 ; DOI: 10.5344/ajev.1957.8.2.50J. G. B. CastorDepartment of Viticulture and Enology, University of California, DavisK. E. Nelson
Kean, C. E.
- You have accessRestricted accessInvestigation of Copper Complexes Causing Cloudiness in Wines. I. Chemical CompositionC. E. Kean, G. L. MarshAm J Enol Vitic. 1957 8: 80-86 ; DOI: 10.5344/ajev.1957.8.2.80C. E. KeanDepartment of Food Technology University of California, DavisG. L. MarshDepartment of Food Technology University of California, Davis
Lider, Lloyd A.
- You have accessRestricted accessPhylloxera-Resistant Rootstock Trials in the Coastal Valleys of CaliforniaLloyd A. LiderAm J Enol Vitic. 1957 8: 58-67 ; DOI: 10.5344/ajev.1957.8.2.58Lloyd A. LiderDepartment of Viticulture and Enology University of California, Davis
Marsh, G. L.
- You have accessRestricted accessInvestigation of Copper Complexes Causing Cloudiness in Wines. I. Chemical CompositionC. E. Kean, G. L. MarshAm J Enol Vitic. 1957 8: 80-86 ; DOI: 10.5344/ajev.1957.8.2.80C. E. KeanDepartment of Food Technology University of California, DavisG. L. MarshDepartment of Food Technology University of California, Davis
Nelson, K. E.
- You have accessRestricted accessEffect of Captan Residues on Fermentation of GrapesJ. G. B. Castor, K. E. Nelson, John M. HarveyAm J Enol Vitic. 1957 8: 50-57 ; DOI: 10.5344/ajev.1957.8.2.50J. G. B. CastorDepartment of Viticulture and Enology, University of California, DavisK. E. Nelson
Pool, Allen
- You have accessRestricted accessSome Results of Processing Heads by FermentationJames F. Guymon, Allen PoolAm J Enol Vitic. 1957 8: 68-73 ; DOI: 10.5344/ajev.1957.8.2.68James F. GuymonDepartment of Viticulture and Enology, University of California, Davis
Tchelistcheff, Andre
- You have accessRestricted accessStudies on the Malic Acid Fermentation of California Table Wines I. An Introduction to the ProblemReese H. Vaughn, Andre TchelistcheffAm J Enol Vitic. 1957 8: 74-79 ; DOI: 10.5344/ajev.1957.8.2.74Reese H. VaughnUniversity of California, Davis
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