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

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

Bibliographic Details
Main Author: Theron, C. W. (Charel Wynand)
Other Authors: Van Wyk, C. J.
Format: Others
Language:af_ZA
Published: Stellenbosch : Stellenbosch University 2012
Subjects:
Sherry
Wine and wine making
Dissertations > Wine biotechnology
Theses > Wine biotechnology
Online Access:http://hdl.handle.net/10019.1/56898

Internet

http://hdl.handle.net/10019.1/56898

Similar Items