Roselle-sorrel wines with varying calyx puree and total soluble solids - sensory acceptance, quantitative descriptive and physiochemical analysis

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dc.contributor.authorMounigan, Pascale
dc.contributor.authorBadrie, Neela
dc.date.accessioned2012-02-15T14:59:34Z
dc.date.available2012-02-15T14:59:34Z
dc.date.issued2006
dc.date.submitted2006
dc.identifier.urihttps://hdl.handle.net/2139/11564
dc.language.isoenen_US
dc.publisherJournal of Foodserviceen_US
dc.relation.ispartofseries17;
dc.subjectphysiocochemicalen_US
dc.subjectroselleen_US
dc.subjectsorrelen_US
dc.subjectwinesen_US
dc.titleRoselle-sorrel wines with varying calyx puree and total soluble solids - sensory acceptance, quantitative descriptive and physiochemical analysisen_US
dc.typeArticleen_US

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