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Cavazza, A.; Poznanski, E. (1998). Wine fermentations performed by dominating Saccharomyces cerevisiae vs. contaminated by different amounts of natural flora. In: 19th ISSY Yeast in the production and spoilage of food and beverages, Braga, Portugal, 30 August-3 September 1998. Braga: University of Minho: 124 (P 3.8). handle: http://hdl.handle.net/10449/16891

Wine fermentations performed by dominating Saccharomyces cerevisiae vs. contaminated by different amounts of natural flora

Cavazza, Agostino;Poznanski, Elisa
1998-01-01
1998
Cavazza, A.; Poznanski, E. (1998). Wine fermentations performed by dominating Saccharomyces cerevisiae vs. contaminated by different amounts of natural flora. In: 19th ISSY Yeast in the production and spoilage of food and beverages, Braga, Portugal, 30 August-3 September 1998. Braga: University of Minho: 124 (P 3.8). handle: http://hdl.handle.net/10449/16891
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/16891
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