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  <titleInfo>
    <title>Chemistry of winemaking</title>
  </titleInfo>
  <name type="personal">
    <namePart>Webb, A. Dinsmoor (Albert Dinsmoor)</namePart>
    <namePart type="date">1917-</namePart>
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      <roleTerm type="text">ed.</roleTerm>
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  <name type="corporate">
    <namePart>American Chemical Society</namePart>
    <namePart>Division of Agricultural and Food Chemistry.</namePart>
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    <place>
      <placeTerm type="text">Washington</placeTerm>
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    <publisher>American Chemical Society</publisher>
    <dateIssued>1974</dateIssued>
    <issuance>monographic</issuance>
  </originInfo>
  <language>
    <languageTerm authority="iso639-2b" type="code">eng</languageTerm>
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  <physicalDescription>
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    <extent>viii, 311 p. : ill. ; 24 cm.</extent>
  </physicalDescription>
  <note type="statement of responsibility">A. Dinsmoor Webb, editor.</note>
  <note>"A symposium sponsored by the Division of Agricultural and Food Chemistry at the 165th meeting of the American Chemical Society, Dallas, Texas, April 12-13, 1973."</note>
  <note>Includes bibliographical references and index.</note>
  <subject authority="lcsh">
    <topic>Wine and wine making</topic>
    <topic>Congresses</topic>
  </subject>
  <classification authority="lcc">QD1 .A355 no. 137</classification>
  <classification authority="lcc">TP544</classification>
  <classification authority="ddc">540 WEC</classification>
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      <title>Advances in chemistry series ; 137</title>
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  <identifier type="isbn">0841202087</identifier>
  <identifier type="lccn">74019186</identifier>
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