Effects of Yeast Concentration and Total Soluble Solids on the Quality of Wine Produced from Pineapple

E. C. Udeagha

C. N. Ishiwu

C. U. Obiora

J. O. Iwouno

Resumen

No disponible

Acceso

P�GINAS

pp. Page:28 - 42Abstract

N�MERO

N�mero: 2020 - Parte: 0 (2020)

MATERIAS

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Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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