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Yeast stress response and fermentation efficiency: How to survive the making of wine - A review.

dc.contributor.authorBauer FF
dc.contributor.authorPretorius IS
dc.date.accessioned2013-01-23T10:10:48Z
dc.date.available2013-01-23T10:10:48Z
dc.date.issued2000
dc.identifier.citationSouth African Journal of Enology and Viticulture
dc.identifier.urihttp://hdl.handle.net/10019.1/72562
dc.descriptionAgriwetenskappe
dc.descriptionInstituut Vir Wynbiotegnologie
dc.descriptionPlease help us populate SUNScholar with the post print version of this article. It can be e-mailed to: scholar@sun.ac.za
dc.publisherSouth African Society of Enology & Viticulture-SASEV,
dc.titleYeast stress response and fermentation efficiency: How to survive the making of wine - A review.
dc.typeJournal Articles (subsidised)


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