Physicochemical & sensory quality of wines from red sorrel/roselle(Hibiscus sabdariffa L) calces : effects of pretreatments of pectolase & temperture/time

Show full item record

Title: Physicochemical & sensory quality of wines from red sorrel/roselle(Hibiscus sabdariffa L) calces : effects of pretreatments of pectolase & temperture/time
Author: Badrie, Neela; Mounigan, Pascale
URI: http://hdl.handle.net/2139/11601
Date: 2007


Files in this item

Files Size Format View Description
Icon Physicochemical ... lase & temperture-time.PDF 17.91Kb PDF Thumbnail Publication

This item appears in the following Collection(s)

Show full item record

Search UWISpace


Advanced Search

Browse

My Account