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

Description

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

Links & Downloads

1. http://hdl.handle.net/10019.1/54065

Tags

Wine and wine making

Wine -- Analysis

Must -- Analysis

Dissertations -- Wine biotechnology

Theses -- Wine biotechnology

Additional Fields

Identifer	oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:sun/oai:scholar.sun.ac.za:10019.1/54065
Date	12 1900
Creators	Venter, P. J. (Peter Jacobus)
Contributors	Hennig, K., Stellenbosch University. Faculty of AgriSciences. Dept. of Viticulture and Oenology and Institute for Wine Biotechnology.
Publisher	Stellenbosch : Stellenbosch University
Source Sets	South African National ETD Portal
Language	en_ZA
Detected Language	English
Type	Thesis
Format	131 p. : ill.
Rights	Stellenbosch University