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Title: Physiological control of volatile formation by yeast in the scotch malt whisky fermentation
Author: Ramsay, C. M.
ISNI:       0000 0001 3506 9946
Awarding Body: University of Strathclyde
Current Institution: University of Strathclyde
Date of Award: 1982
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No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Food technology & food microbiology