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The Preparation of Ferments and Wines:

Ssu-hsieh, Chia ; Huang Tzu-ch'ing ; Chao Yun-ts'ung.
Harvard Journal of Asiatic Studies. 9 (1945) 1 - p. 24-44 , 1945

Link: https://www.jstor.org/stable/2717991

RT Journal
T1 <Title>The Preparation of Ferments and Wines</Title>

UL https://suche.suub.uni-bremen.de/peid=jstor-2717991&Exemplar=1&LAN=DE
				
A1 Ssu-hsieh, Chia
A1 Huang Tzu-ch'ing
A1 Chao Yun-ts'ung
A1 Davis, Tenney L.
PB Harvard-Yenching Institute
YR 1945
SN 0073-0548
SN 1944-6454
K1 Applied sciences
K1 Food science
K1 Foodstuffs
K1 Food
K1 Beverages
K1 Alcoholic beverages
K1 Fermented beverages
K1 Wines
K1 Biological sciences
K1 Agriculture
K1 Agricultural sciences
K1 Agronomy
K1 Crops
K1 Field crops
K1 Food crops
K1 Grains
K1 Cereal grains
K1 Millet
K1 Biochemistry
K1 Biochemical phenomena
K1 Biochemical processes
K1 Fermentation
K1 Beers
K1 Rice
K1 Materials science
K1 Materials
K1 Waste materials
K1 Organic waste
K1 Plant residues
K1 Crop residues
K1 Straw
K1 Environmental studies
K1 Atmospheric sciences
K1 Climatology
K1 Seasons
K1 Physical sciences
K1 Physics
K1 Fundamental forces
K1 Electromagnetism
K1 Electromagnetic radiation
K1 Light
K1 Sunlight
K1 Biology
K1 Mycology
K1 Fungi
K1 Yeasts
JF Harvard Journal of Asiatic Studies
VO 9
IS 1
SP 24
OP 44
LK http://dx.doi.org/https://www.jstor.org/stable/2717991
DO https://www.jstor.org/stable/2717991
SF ELIB - SuUB Bremen

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