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Effect of chemical composition on textural quality of red wine

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dc.contributor.advisor Kennedy, James D.
dc.creator Ntuli, Richard Gondai
dc.date.accessioned 2011-07-22T17:38:02Z
dc.date.available 2011-07-22T17:38:02Z
dc.date.copyright 2006-07-07
dc.date.issued 2006-07-07
dc.identifier.uri http://hdl.handle.net/1957/22042
dc.description Graduation date: 2007 en_US
dc.language.iso en_US en_US
dc.subject.lcsh Wine and wine making -- Analysis en_US
dc.subject.lcsh Wine and wine making -- Chemistry en_US
dc.title Effect of chemical composition on textural quality of red wine en_US
dc.type Thesis/Dissertation en_US
dc.degree.name Master of Science (M.S.) in Food Science and Technology en_US
dc.degree.level Master's en_US
dc.degree.discipline Agricultural Sciences en_US
dc.degree.grantor Oregon State University en_US
dc.contributor.committeemember Wrolstad, Ron
dc.contributor.committeemember McDaniel, Mina
dc.contributor.committeemember Swanson, Lloyd
dc.description.digitization Text: File scanned at 300 ppi (Monochrome) using Capture Perfect 3.0.82 on a Canon DR-9080C in PDF format. CVista PdfCompressor 4.0 was used for pdf compression and textual OCR. Graphs: File scanned at 300 ppi (256 Grayscale) using Capture Perfect 3.0.82 on a Canon DR-9080C in PDF format. CVista PdfCompressor 4.0 was used for pdf compression and textual OCR. en_US
dc.description.peerreview no en_us


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