Effect of temperature and insoluble solids added to clarified musts on fermentation rate and wine quality

P. Saralamma

Effect of temperature and insoluble solids added to clarified musts on fermentation rate and wine quality - M.Sc (Hort) - Bangalore University of Agricultural Sciences, Bangalore 1986 - 68p

ENGLISH

Dewey Class. No.: 630 / SAR

Effect of temperature and insoluble solids added to clarified musts on fermentation rate and wine quality

APA

P. Saralamma, Singh Rajendra Department of Horticulture, . (1986). Effect of temperature and insoluble solids added to clarified musts on fermentation rate and wine quality. Bangalore: University of Agricultural Sciences, Bangalore.

Chicago

P. Saralamma, Singh Rajendra Department of Horticulture, . 1986. Effect of temperature and insoluble solids added to clarified musts on fermentation rate and wine quality. Bangalore: University of Agricultural Sciences, Bangalore.

Harvard

MLA

P. Saralamma, Singh Rajendra Department of Horticulture, . Effect of temperature and insoluble solids added to clarified musts on fermentation rate and wine quality. Bangalore: University of Agricultural Sciences, Bangalore. 1986.

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