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

Simple item page
dc.contributor.advisorHennig, K.
dc.contributor.authorVenter, P. J. (Peter Jacobus)
dc.contributor.otherStellenbosch University. Faculty of AgriSciences. Dept. of Viticulture and Oenology and Institute for Wine Biotechnology.en_ZA
dc.date.accessioned2012-08-27T11:36:21Z
dc.date.available2012-08-27T11:36:21Z
dc.date.issued1958-12
dc.descriptionThesis (DScAgric)--Stellenbosch University, 1958.en_ZA
dc.description.abstractENGLISH ABSTRACT: no abstract availableen_ZA
dc.description.abstractAFRIKAANSE OPSOMMING: geen opsommingaf_ZA
dc.format.extent131 p. : ill.
dc.identifier.urihttp://hdl.handle.net/10019.1/54065
dc.language.isoen_ZAen_ZA
dc.publisherStellenbosch : Stellenbosch Universityen_ZA
dc.rights.holderStellenbosch Universityen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectWine -- Analysisen_ZA
dc.subjectMust -- Analysisen_ZA
dc.subjectDissertations -- Wine biotechnologyen_ZA
dc.subjectTheses -- Wine biotechnologyen_ZA
dc.titleA qualitative and quantitative determination of the amino acids and aroma substances, especially esters, aldehydes and ketones in musts and winesen_ZA
dc.typeThesisen_ZA
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
venter_qualitative_1958.pdf
Size:
3.66 MB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Doctoral Degrees (Viticulture and Oenology)