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Die invloed van verskillende bereidingsmetodes op die chemiese samestelling en gehalte van sjerries
Thesis (MScAgric)--Stellenbosch University, 1969.
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| Format: | Thesis |
| Language: | af_ZA |
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Stellenbosch : Stellenbosch University
2012
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| _version_ | 1867613818770685952 |
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| access_status_str | Open Access |
| author | Theron, C. W. (Charel Wynand) |
| author2 | Van Wyk, C. J. |
| author_browse | Theron, C. W. (Charel Wynand) Van Wyk, C. J. |
| author_facet | Van Wyk, C. J. Theron, C. W. (Charel Wynand) |
| author_sort | Theron, C. W. (Charel Wynand) |
| collection | Thesis |
| dc_rights_str_mv | Stellenbosch University |
| description | Thesis (MScAgric)--Stellenbosch University, 1969. |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/56898 |
| institution | Stellenbosch University (South Africa) |
| language | af_ZA |
| last_indexed | 2026-06-10T12:42:11.774Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2012 |
| publishDateRange | 2012 |
| publishDateSort | 2012 |
| publisher | Stellenbosch : Stellenbosch University |
| publisherStr | Stellenbosch : Stellenbosch University |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/56898 Die invloed van verskillende bereidingsmetodes op die chemiese samestelling en gehalte van sjerries Theron, C. W. (Charel Wynand) Van Wyk, C. J. Stellenbosch University. Faculty of AgriSciences. Dept. of Viticulture and Oenology and Institute for Wine Biotechnology. Sherry Wine and wine making Dissertations -- Wine biotechnology Theses -- Wine biotechnology Thesis (MScAgric)--Stellenbosch University, 1969. ENGLISH ABSTRACT: no abstract available AFRIKAANSE OPSOMMING: geen opsomming Masters 2012-08-27T11:38:12Z 2012-08-27T11:38:12Z 1969-12 Thesis http://hdl.handle.net/10019.1/56898 af_ZA Stellenbosch University [iv], [95] p. : ill. application/pdf Stellenbosch : Stellenbosch University |
| spellingShingle | Sherry Wine and wine making Dissertations -- Wine biotechnology Theses -- Wine biotechnology Theron, C. W. (Charel Wynand) Die invloed van verskillende bereidingsmetodes op die chemiese samestelling en gehalte van sjerries |
| title | Die invloed van verskillende bereidingsmetodes op die chemiese samestelling en gehalte van sjerries |
| title_full | Die invloed van verskillende bereidingsmetodes op die chemiese samestelling en gehalte van sjerries |
| title_fullStr | Die invloed van verskillende bereidingsmetodes op die chemiese samestelling en gehalte van sjerries |
| title_full_unstemmed | Die invloed van verskillende bereidingsmetodes op die chemiese samestelling en gehalte van sjerries |
| title_short | Die invloed van verskillende bereidingsmetodes op die chemiese samestelling en gehalte van sjerries |
| title_sort | die invloed van verskillende bereidingsmetodes op die chemiese samestelling en gehalte van sjerries |
| topic | Sherry Wine and wine making Dissertations -- Wine biotechnology Theses -- Wine biotechnology |
| url | http://hdl.handle.net/10019.1/56898 |
| work_keys_str_mv | AT theroncwcharelwynand dieinvloedvanverskillendebereidingsmetodesopdiechemiesesamestellingengehaltevansjerries |