The fermentability of wort derived from various malts

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dc.contributor.authorTulej, Roman Michael
dc.contributor.otherStellenbosch University. Faculty of . Dept. of .
dc.date.accessioned2012-08-27T12:27:05Z
dc.date.available2012-08-27T12:27:05Z
dc.date.issued1991
dc.descriptionDissertation (Ph. D.) -- University of Stellenbosch, 1991.
dc.descriptionFull text to be digitised and attached to bibliographic record.
dc.format.extent178 leaves : ill.
dc.identifier.urihttp://hdl.handle.net/10019.1/69443
dc.language.isoen_ZA
dc.publisherStellenbosch : Stellenbosch University
dc.rights.holderStellenbosch University
dc.subjectMalt
dc.subjectWort
dc.subjectBrewing
dc.subjectFermentation
dc.subjectDissertations -- Food science
dc.titleThe fermentability of wort derived from various malts
dc.typeThesis
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