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

dc.contributor.advisorVan Wyk, C. J.
dc.contributor.authorTheron, C. W. (Charel Wynand)
dc.contributor.otherStellenbosch University. Faculty of AgriSciences. Dept. of Viticulture and Oenology and Institute for Wine Biotechnology.en_ZA
dc.date.accessioned2012-08-27T11:38:12Z
dc.date.available2012-08-27T11:38:12Z
dc.date.issued1969-12
dc.identifier.urihttp://hdl.handle.net/10019.1/56898
dc.descriptionThesis (MScAgric)--Stellenbosch University, 1969.en_ZA
dc.description.abstractENGLISH ABSTRACT: no abstract availableen_ZA
dc.description.abstractAFRIKAANSE OPSOMMING: geen opsommingaf_ZA
dc.format.extent[iv], [95] p. : ill.
dc.language.isoaf_ZAaf_ZA
dc.publisherStellenbosch : Stellenbosch Universityen_ZA
dc.subjectSherryen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectDissertations -- Wine biotechnologyen_ZA
dc.subjectTheses -- Wine biotechnologyen_ZA
dc.titleDie invloed van verskillende bereidingsmetodes op die chemiese samestelling en gehalte van sjerriesaf_ZA
dc.typeThesisen_ZA
dc.rights.holderStellenbosch Universityen_ZA


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