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

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

Bibliographic Details
Main Author: Venter, P. J. (Peter Jacobus)
Other Authors: Hennig, K.
Format: Others
Language:en_ZA
Published: Stellenbosch : Stellenbosch University 2012
Subjects:
Wine and wine making
Wine > Analysis
Must > Analysis
Dissertations > Wine biotechnology
Theses > Wine biotechnology
Online Access:http://hdl.handle.net/10019.1/54065

Internet

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

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