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The Flavonoid constituents of Pyrus Communis L. cv. Bon Chretien with special reference to discoloration during canning

Thesis (D. Sc.) -- University of Stellenbosch, 1964.

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Bibliographic Details
Main Author:	Nortje, B. K.(Barend Kruger)
Other Authors:	Stellenbosch University. Faculty of . Dept. of .
Format:	Thesis
Language:	en_ZA
Published:	Stellenbosch : Stellenbosch University 2012
Subjects:	Pear Canning and preserving Flavonoids Fruit > Preservation Dissertations > Food science
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Internet

http://hdl.handle.net/10019.1/67669