Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.257285
Title: Physiological control of volatile formation by yeast in the scotch malt whisky fermentation
Author: Ramsay, C. M.
Awarding Body: University of Strathclyde
Current Institution: University of Strathclyde
Date of Award: 1982
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Abstract:
No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.257285  DOI: Not available
Keywords: Food technology & food microbiology Food Microbiology
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