Work

Versuch einer Bilanz der Wirkungen verschiedener Weinbestandteile auf den Siedepunkt des Weines

Year: 1929

Type: article

Source: European Food Research and Technology

DOI: 10.1007/bf01659831

Author: Otto Högl

Institution: Kanton Zürich

Language: German

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4245359259

FWCI: 2.528

Cites: 3

Cited by: 1

Related to: 10