Access Repository

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

Die antosianienpigmente van Pyrus communis L. cv. Bon Chretien en 'n studie van sekere chemiese en fisiese veranderinge tydens rypwording

Skripsie (M. Voedselwetenskap) -- Universiteit van Stellenbosch, 1969.

Saved in:

Bibliographic Details
Main Author:	Redelinghuys, H. J. P.(Hendrich Jacobus Petrus)
Other Authors:	Stellenbosch University. Faculty of . Dept. of .
Format:	Thesis
Language:	af_ZA
Published:	Stellenbosch : Stellenbosch University 2012
Subjects:	Pear Fruit > Ripening Dissertations > Food science
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet

http://hdl.handle.net/10019.1/67755