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Sensory Quality Control of Young vs. Aged Sweet Wines Obtained by the Techniques of Both Postharvest Natural Grape Dehydration and Fortification with Spirits During Vinification
Food analytical methods

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Sensory Quality Control of Young vs. Aged Sweet Wines Obtained by the Techniques of Both Postharvest Natural Grape Dehydration and Fortification with Spirits During Vinification
Author(s) of Article  Will be identified in next release
Citation  Food analytical methods 2013 v.6 no.1 pp. 289-300
Click to View  (Click to View)
Date of Publication  2013
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=488213
Name of Publication  Food analytical methods
Publishing Company  Will be identified in next release
Accession Number  111289