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Die invloed van verskillende bereidingsmetodes op die chemiese samestelling en gehalte van sjerries

Thesis (MScAgric)--Stellenbosch University, 1969. / 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:10019.1/56898
Date12 1900
CreatorsTheron, C. W. (Charel Wynand)
ContributorsVan Wyk, C. J., Stellenbosch University. Faculty of AgriSciences. Dept. of Viticulture and Oenology and Institute for Wine Biotechnology.
PublisherStellenbosch : Stellenbosch University
Source SetsSouth African National ETD Portal
Languageaf_ZA
Detected LanguageUnknown
TypeThesis
Format[iv], [95] p. : ill.
RightsStellenbosch University

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