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Formation of mousy off-flavour in wine by lactic acid bacteria /

Thesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture & Oenology, 1999. / Bibliography: leaves 200-214.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/222688457
Date January 1998
CreatorsCostello, Peter James.
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceTitle page, contents and summary only

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