The effect of origin and toast level on important aroma contributors in white oakwood

Simple item page
dc.contributor.authorCase, M. A.(Marianne Alison)
dc.contributor.otherStellenbosch University. Faculty of . Dept. of .
dc.date.accessioned2012-08-27T12:26:52Z
dc.date.available2012-08-27T12:26:52Z
dc.date.issued1990
dc.descriptionThesis (M. Sc. Agric.) -- University of Stellenbosch, 1990.
dc.descriptionFull text to be digitised and attached to bibliographic record.
dc.format.extent162 leaves : ill.
dc.identifier.urihttp://hdl.handle.net/10019.1/69012
dc.language.isoen_ZA
dc.publisherStellenbosch : Stellenbosch University
dc.rights.holderStellenbosch University
dc.subjectCoopers and cooperage
dc.subjectWine and wine making -- Equipment and supplies
dc.subjectWhite oak
dc.subjectBarrels
dc.subjectDissertations -- Agriculture
dc.titleThe effect of origin and toast level on important aroma contributors in white oakwood
dc.typeThesis
Files
Collections
Batch 2 - Theses and Dissertations