OCCURRENCE OF LACTIC ACID BACTERIA DURING THE DIFFERENT STAGES OF VINIFICATION AND CONSERVATION OF WINES
- Other title
- PRESENCE DE BACTERIES LACTIQUES AUX DIFFERENTS STADES DE LA VINIFICATION ET DE LA CONSERVATION DES VINS (fr)
- Author
- LAFON LAFOURCADE S; CARRE E; RIBEREAU GAYON P
UNIV. BORDEAUX, INST. OENOLOGIE/TALENCE/FRA - Source
- APPLIED AND ENVIRONMENTAL MICROBIOLOGY; ISSN 0099-2240; USA; DA. 1983; VOL. 46; NO 4; PP. 874-880; BIBL. 13 REF.; 2 FIG./4 TABL.
- Document type
- Article
- Language
- English
- Keyword (fr)
- MOUT RAISIN VIN BACTERIE LACTIQUE IDENTIFICATION VINIFICATION MICROBIOLOGIE MICROFLORE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- GRAPE MUST WINE LACTIC ACID BACTERIA IDENTIFICATION WINE MAKING MICROBIOLOGY FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0502196
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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