Effect of chemical composition on textural quality of red wine

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