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

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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.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.identifier.urihttp://hdl.handle.net/10019.1/56898
dc.language.isoaf_ZAaf_ZA
dc.publisherStellenbosch : Stellenbosch Universityen_ZA
dc.rights.holderStellenbosch 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
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