CHEMICAL COMPOSITION OF MEXICAN AGAR

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dc.contributor.authorMIRAVETE PEREZ, M
dc.contributor.authorMIRANDA, FRANCISCO P DE
dc.contributor.authorHOPE, HENRY PHILIP
dc.date.accessioned2026-05-28T15:45:50Z
dc.date.issued1948
dc.description.abstractStrains of yeasts isolated from Saltillo wines were selected for desirable traits, and wines prepd with them in combination and separately were compared with each other and with 2 commercial wines A combination of 3 strains produced the best results in
dc.description.notasEOCIEDAD MEXICANA DE HISTORIA OMPOSITION OF MEXICANOCIEDAD MEXICANA DE HISTORIA IAOSTAL EEHE V E MEXICANA DE HISTORIA NATURALT
dc.description.paginacion181 -
dc.description.procedenciaLOC
dc.format.discursoArtículo
dc.format.extent1
dc.identifier.issn0370-7415
dc.identifier.urihttps://ahcm.cinvestav.mx/handle/ahcm/17858
dc.language.isoEspañol
dc.numero.secuencia17855
dc.publisherUniversidad Nacional Autónoma de Mexico, Instituto de Biología, CD MEXICO, DF, MEX
dc.relation.ispartofseriesVol. 9
dc.source.revistafuenteREVISTA DE LA SOCIEDAD MEXICANA DE HISTORIA NATURAL
dc.subjectCHEMICAL COMPOSITION, MEXICAN AGAR
dc.subject.categoriaprincipalCIENCIAS DE LA VIDA
dc.titleCHEMICAL COMPOSITION OF MEXICAN AGAR
dc.title.alternativeREV SOC MEX HIST NAT

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