Access Repository

Note: Clicking the button above will open the full text document at the original institutional repository in a new window.

Die invloed van verskillende bereidingsmetodes op die chemiese samestelling en gehalte van sjerries

Thesis (MScAgric)--Stellenbosch University, 1969.

Saved in:

Bibliographic Details
Main Author:	Theron, C. W. (Charel Wynand)
Other Authors:	Van Wyk, C. J.
Format:	Thesis
Language:	af_ZA
Published:	Stellenbosch : Stellenbosch University 2012
Subjects:	Sherry Wine and wine making Dissertations > Wine biotechnology Theses > Wine biotechnology
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet

http://hdl.handle.net/10019.1/56898