Book Title:
Physicochemical properties of cocoa (Theobroma cacao L.) wine affected by different yeast (Saccharomyces cerevisiae) substrates
Created By:
Admin ( 04-08-2026 )
Language:
English
Category:
Thesis
Published:
Yezin , , 2026
Available:
No
| Name | Value |
|---|---|
| Author | Kaung Htike Thu |
| Institute | Yezin Agricultural University |
| Degree | P.G.D |
| Keyword | Food Science and Technology |
| Subject Heading | COCOA WINE |
| Physical Description | xiii, 44 p. Fig., Table 30 cm |
| Available Status | Reference |
| Qty | - |
| Barcode | T2066-10026822 |
| Reference ? | |
| Location | P.G.D (FST) |
| Note | Includes references. |