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Filtering by: Degree Field Food Technology Contributor Osborne, James P. Degree Level Master's

Utilizing Non-Saccharomyces Yeast As Bio-Protectants During Pre-Fermentation Cold Soak...

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made fro...

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strai...

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the ...