| Tag | Indicator | Content |
|---|---|---|
| 041 | ## | $aEnglish |
| 100 | 0# | $aKaung Htike Thu |
| 245 | 00 | $aPhysicochemical properties of cocoa (Theobroma cacao L.) wine affected by different yeast (Saccharomyces cerevisiae) substrates |
| 260 | ## | $aYezin $bYezin Agricultural University $c2026 |
| 300 | ## | $axiii, 44 p. $bFig., Table $c30 cm |
| 502 | ## | $aIncludes references. $bP.G.D $cYezin Agricultural University |
| 650 | 00 | $aCOCOA $aWINE |