VENEZIA M. - LA FERMENTAZIONE GLICERICA del mosto d'uva. Azione di un attivatore (fattore Z).

Venezia, Ferrari, 1940 in-8, pp. 25 (da pag.563 a pag.587), bross. edit. La fermentazione glicerica del mosto in rapporto ad un attivatore specifico: l'acqua di lievito bollita. Osservazioni e deduzioni. [207]

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