Works matching DE "WINE adulteration"
Results: 8
Straight Whiskey and Bad Regulation.
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- Regulation, 2023, v. 46, n. 3, p. 14
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Lead in wine through the ages.
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- Journal of Wine Research, 1995, v. 6, n. 1, p. 49, doi. 10.1080/09571269508718016
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Functional Characterization of Individual- and Mixed-Burgundian Saccharomyces cerevisiae Isolates for Fermentation of Pinot Noir.
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- Molecules, 2015, v. 20, n. 3, p. 5112, doi. 10.3390/molecules20035112
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WINE & ADULTERATION.
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- History Today, 2000, v. 50, n. 7, p. 31
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Information, quality and legal rules: Wine adulteration in nineteenth century France.
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- Business History, 2009, v. 51, n. 2, p. 268, doi. 10.1080/00076790902726616
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Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 291, doi. 10.1002/jsfa.8470
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Acidity and Power: The Politics of Natural Wine in Nineteenth-Century Germany.
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- Food & Foodways: History & Culture of Human Nourishment, 2011, v. 19, n. 4, p. 294, doi. 10.1080/07409710.2011.630615
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- Article
IDENTIFICATION OF ROMANIAN WINE ADULTERATION FROM VRANCEA COUNTY.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2009, v. 3, n. 33, p. 90
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