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

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No disponible

Acceso

PÁGINAS

pp. Page:28 - 42Abstract

NÚMERO

Número: 2020 - Parte: 0 (2020)

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Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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