Langa, N. P., & McKay, M. (2019). Amelioration of smoke taint in wine using commercially available and legally permissible additives. Stellenbosch : Stellenbosch University.
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Chicago Style (17th ed.) Citation
Langa, Nongcebo Portia, and Marianne McKay. Amelioration of Smoke Taint in Wine Using Commercially Available and Legally Permissible Additives. Stellenbosch : Stellenbosch University, 2019.
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MLA (9th ed.) Citation
Langa, Nongcebo Portia, and Marianne McKay. Amelioration of Smoke Taint in Wine Using Commercially Available and Legally Permissible Additives. Stellenbosch : Stellenbosch University, 2019.
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Warning: These citations may not always be 100% accurate.