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William Bradford Alwood

Enological Studies. The Occurrence of Sucrose in Grapes. The Sugar and Acid Content of Different Varieties of Grapes, Sampled at Frequent Intervals Du

Buch

CHF 19.50

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Produktdetails

Weitere Autoren: United States Bureau of Chemistry (Hrsg.) / United States Department of Agriculture (Hrsg.)
  • ISBN: 978-1-362-25731-8
  • EAN: 9781362257318
  • Produktnummer: 39563294
  • Verlag: Wentworth Pr
  • Sprache: Englisch
  • Erscheinungsjahr: 2016
  • Seitenangabe: 28 S.
  • Masse: H23.4 cm x B15.6 cm x D0.2 cm 54 g
  • Gewicht: 54

14 weitere Werke von William Bradford Alwood:

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The Experimental Vineyard: Second Report
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The Chemical Composition of Apples and Cider. I. the Composition of Apples in Relation to Cider and Vinegar Production. II. the Composition of Cider a
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A Study of Cider Making in France, Germany, and England with Comments and Comparisons on American Work
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A Study of Cider Making in France, Germany, and England with Comments and Comparisons on American Work
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American Mineral Waters; Enological Studies; Experiments On The Processing Of Persimmons To Render Them Non Astringent (1912)
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A Study of Cider Making in France, Germany, and England With Comments and Comparisons on American Work; Volume no.71
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Enological Studies. the Occurrence of Sucrose in Grapes. the Sugar and Acid Content of Different Varieties of Grapes, Sampled at Frequent Intervals Du
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The Experimental Vineyard: Second Report
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A Study of Cider Making in France, Germany, and England with Comments and Comparisons on American Work
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A Study of Cider Making in France, Germany, and England with Comments and Comparisons on American Work
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The Injurious Insects And Plant Diseases (1904)
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The Chemical Composition of Apples and Cider. I. the Composition of Apples in Relation to Cider and Vinegar Production. II. the Composition of Cider a
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The Chemical Composition of Apples and Cider. I. The Composition of Apples in Relation to Cider and Vinegar Production. II. The Composition of Cider a
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Enological Studies. I. Experiments in Cider Making Applicable to Farm Conditions. II. Notes on the use of Pure Yeasts in White Wine Making
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