An investigation of the volatile organic compounds produced during fermentation
| dc.contributor.author | Lawrence, James Fredrick. | en_US |
| dc.date.accessioned | 2015-12-31T20:54:00Z | |
| dc.date.available | 2015-12-31T20:54:00Z | |
| dc.date.issued | 1958 | en_US |
| dc.date.published | 1958 | en_US |
| dc.description | Call number: LD2668 .T4 1958 L42 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25234 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Flavor. | en_US |
| dc.subject.LCSH | Yeast. | en_US |
| dc.title | An investigation of the volatile organic compounds produced during fermentation | en_US |
| dc.type | Text | en_US |
Files
Original bundle
1 - 1 of 1
