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dc.contributor.authorMoncure, W. A. P.en_US
dc.date.accessioned2015-11-13T19:06:35Z
dc.date.available2015-11-13T19:06:35Z
dc.date.issued1903en_US
dc.identifier.urihttp://hdl.handle.net/10919/64005
dc.format.extent40 leavesen_US
dc.format.mimetypeapplication/pdfen_US
dc.language.isoen_USen_US
dc.publisherVirginia Agricultural and Mechanical College and Polytechnic Instituteen_US
dc.rightsThis Item is protected by copyright and/or related rights. Some uses of this Item may be deemed fair and permitted by law even without permission from the rights holder(s), or the rights holder(s) may have licensed the work for use under certain conditions. For other uses you need to obtain permission from the rights holder(s).en_US
dc.subject.lccLD5655.V855 1903.M663en_US
dc.subject.lcshWine and wine making -- Chemistryen_US
dc.titleThesis on oenologyen_US
dc.typeThesisen_US
dc.contributor.departmentOenologyen_US
dc.description.degreeMaster of Scienceen_US
dc.identifier.oclc30338150en_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Agricultural and Mechanical College and Polytechnic Instituteen_US
thesis.degree.disciplineOenologyen_US
dc.type.dcmitypeTexten_US


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