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

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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


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