Theron, C. W., & Van Wyk, C. J. (2012). Die invloed van verskillende bereidingsmetodes op die chemiese samestelling en gehalte van sjerries. Stellenbosch : Stellenbosch University.
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Chicago Style (17th ed.) Citation
Theron, C. W., and C. J. Van Wyk. Die Invloed Van Verskillende Bereidingsmetodes Op Die Chemiese Samestelling En Gehalte Van Sjerries. Stellenbosch : Stellenbosch University, 2012.
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MLA (9th ed.) Citation
Theron, C. W., and C. J. Van Wyk. Die Invloed Van Verskillende Bereidingsmetodes Op Die Chemiese Samestelling En Gehalte Van Sjerries. Stellenbosch : Stellenbosch University, 2012.
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Warning: These citations may not always be 100% accurate.