Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
The effect of region, yeast strain and ascorbic acid on the development of a sulphur-like aroma and on Sauvignon blanc wine quality
Thesis (MSc Food Sc )--University of Stellenbosch, 2000.
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | en_ZA |
| Published: |
Stellenbosch : Stellenbosch University
2012
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!