The analysis of fermentation acids : the qualitative and quantitative estimation of formic, acetic, propionic, butyric, and lactic acids in biological material such as foods, vegetable products, silage, honey, wine, alcohols, vinegar, esters, sour milk, cheese, blood, urine, and feces. / James B. Mcnair
The analysis of fermentation acids : the qualitative and quantitative estimation of formic, acetic, propionic, butyric, and lactic acids in biological material such as foods, vegetable products, silage, honey, wine, alcohols, vinegar, esters, sour milk, cheese, blood, urine, and feces. / James B. McnairInglês
Los Angeles : Westerlore press, 1947
290 p. : il. 24 cm
| Cota | Bilioteca | Nº de inventário | Nota ao exemplar | Disponibilidade | Código de barras |
|---|---|---|---|---|---|
| MO4446 | Biblioteca do Instituto da Vinha e do Vinho, I.P. | CB-1 | IVV17040927 |
