Die bakmoontlikhede van pelgrim koring

Simple item page
dc.contributor.authorPerold, J. E.en_ZA
dc.contributor.otherStellenbosch University. Faculty of Agrisciences. Dept. of Food Science.en_ZA
dc.date.accessioned2016-09-20T08:47:57Z
dc.date.available2016-09-20T08:47:57Z
dc.date.issued1935-11
dc.descriptionThesis (MSc)--Stellenbosch University, 1935.en_ZA
dc.description.abstractGeen opsomming beskikbaaraf_ZA
dc.format.extent148 pages : illustrationsen_ZA
dc.identifier.urihttp://hdl.handle.net/10019.1/99667
dc.language.isoaf_ZAaf_ZA
dc.publisherStellenbosh : Stellenbosch Universityen_ZA
dc.rights.holderStellenbosch Universityen_ZA
dc.subjectBreaden_ZA
dc.subjectBakingen_ZA
dc.subjectFlouren_ZA
dc.subjectWheaten_ZA
dc.titleDie bakmoontlikhede van pelgrim koringaf_ZA
dc.typeThesisen_ZA
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
perold_bakmoontlikhede_1935.pdf
Size:
39.58 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.95 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Masters Degrees (Food Science)