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A gas chromatographic procedure to quantify volatile flavour-active sulphur compounds in beer

M.Tech. (Microbiology) / Please refer to full text to view abstract

Identiferoai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:uj/uj:11545
Date18 June 2014
CreatorsDercksen, Arie W.
Source SetsSouth African National ETD Portal
Detected LanguageEnglish
TypeThesis
RightsUniversity of Johannesburg

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