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Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part II. Oral sensations and sensory : instrumental relationships
European food research and technology

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part II. Oral sensations and sensory : instrumental relationships
Author(s) of Article  Will be identified in next release
Citation  European food research and technology 2008 v.227 no.3 pp. 925-931
Click to View  (Click to View)
Date of Publication  2008
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=528740
Name of Publication  European food research and technology
Publishing Company  Will be identified in next release
Accession Number  140966