Cite
HARVARD Citation
Liger-Belair, G. et al. (2018). Evidence for moderate losses of dissolved CO2 during aging on lees of a champagne prestige cuvee. Journal of food engineering. pp. 40-48. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Liger-Belair, G. et al. (2018). Evidence for moderate losses of dissolved CO2 during aging on lees of a champagne prestige cuvee. Journal of food engineering. pp. 40-48. [Online].