| dc.contributor.author |
Badrie, Neela |
|
| dc.contributor.author |
Mounigan, Pascale |
|
| dc.date.accessioned |
2012-02-15T19:29:39Z |
|
| dc.date.available |
2012-02-15T19:29:39Z |
|
| dc.date.issued |
2007 |
|
| dc.date.submitted |
2007 |
|
| dc.identifier.uri |
http://hdl.handle.net/2139/11601 |
|
| dc.language.iso |
en |
en_US |
| dc.publisher |
International Journal os Food Science and Technology |
en_US |
| dc.subject |
sorrel |
en_US |
| dc.subject |
pretreament |
en_US |
| dc.subject |
physiochemical quality |
en_US |
| dc.subject |
pectolase |
en_US |
| dc.subject |
temperture |
en_US |
| dc.subject |
Physicochemical and sensory quality of wines from red sorrel/roselle (Hibiscus sabdariffa L) calces : effects opretreatments of pectolase |
en_US |
| dc.title |
Physicochemical & sensory quality of wines from red sorrel/roselle(Hibiscus sabdariffa L) calces : effects of pretreatments of pectolase & temperture/time |
en_US |
| dc.type |
Article |
en_US |
Physicochemical ... lase & temperture-time.PDF
