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Phenolic substances in grapes and wine, and their significance Vernon L. Singleton, Paul Esau

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BookSeries: Advances in food research : 1. Publisher: New York Academic P. 1969Description: viii, 282p.Subject(s): Grapes | Wine and wine making | Phenols

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Item type	Current location	Home library	Collection	Shelving location	Call number	Status	Date due	Barcode
Books	Matheson Library	Matheson Library	Main Collection	Main Collection	663.22 S617s (Browse shelf)	Available		033601

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