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The use of potassium bicarbonate and complementary methods of wine deacidification
Author
Romberger, Renee Mary
Published
[Place of publication not identified] : [publisher not identified], 1982.
Physical Description
xi, 100 leaves
Full Text available online
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Graduate Program
Food Science
Related Titles
Potassium bicarbonate and complementary methods of wine deacidification
Dissertation Note
M.S. Pennsylvania State University.
Reproduction Note
Library holds archival microfilm negative and service copy, (PSU Management Services, 1982).
View MARC record
| catkey: 166083