Identification of lactic acid bacteria isolated from South African brandy base wines.

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dc.contributor.authorDu Plessis HW
dc.contributor.authorDicks LMT
dc.contributor.authorPretorius IS
dc.contributor.authorLambrechts MG
dc.contributor.authorDu Toit M
dc.date.accessioned2013-01-23T14:11:00Z
dc.date.available2013-01-23T14:11:00Z
dc.date.issued2004
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.identifier.citationInternational Journal of Food Microbiology
dc.identifier.urihttp://hdl.handle.net/10019.1/78429
dc.publisherELSEVIER SCIENCE BV, PO BOX 211, AMSTERDAM, NETHERLANDS, 1000 AE
dc.titleIdentification of lactic acid bacteria isolated from South African brandy base wines.
dc.typeJournal Articles (subsidised)
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