{"title":"[关于根据甘油和2,3-丁二醇的含量向葡萄酒中添加糖或酒精的论证(Rebelein法)的批评意见]。","authors":"H RENTSCHLER","doi":"","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":86140,"journal":{"name":"Mitteilungen aus dem Gebiete der Lebensmittel-untersuchung un Hygiene = Travaux de chimie alimentaire et d'hygiene","volume":" ","pages":"521-6"},"PeriodicalIF":0.0000,"publicationDate":"1961-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"[Critical remarks on the demonstration of the addition of sugar or alcohol to wine on the basis of the content of glycerin and 2,3-butylene glycol (Rebelein method)].\",\"authors\":\"H RENTSCHLER\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":86140,\"journal\":{\"name\":\"Mitteilungen aus dem Gebiete der Lebensmittel-untersuchung un Hygiene = Travaux de chimie alimentaire et d'hygiene\",\"volume\":\" \",\"pages\":\"521-6\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1961-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Mitteilungen aus dem Gebiete der Lebensmittel-untersuchung un Hygiene = Travaux de chimie alimentaire et d'hygiene\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Mitteilungen aus dem Gebiete der Lebensmittel-untersuchung un Hygiene = Travaux de chimie alimentaire et d'hygiene","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
[Critical remarks on the demonstration of the addition of sugar or alcohol to wine on the basis of the content of glycerin and 2,3-butylene glycol (Rebelein method)].