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A qualitative and quantitative determination of the amino acids and aroma substances, especially esters, aldehydes and ketones in musts and wines

Thesis (DScAgric)--Stellenbosch University, 1958. / ENGLISH ABSTRACT: no abstract available / AFRIKAANSE OPSOMMING: geen opsomming

Identiferoai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:sun/oai:scholar.sun.ac.za:10019.1/54065
Date12 1900
CreatorsVenter, P. J. (Peter Jacobus)
ContributorsHennig, K., Stellenbosch University. Faculty of AgriSciences. Dept. of Viticulture and Oenology and Institute for Wine Biotechnology.
PublisherStellenbosch : Stellenbosch University
Source SetsSouth African National ETD Portal
Languageen_ZA
Detected LanguageEnglish
TypeThesis
Format131 p. : ill.
RightsStellenbosch University

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