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dc.contributor.authorMartin, Stephen Alexanderen
dc.date.accessioned2008-10-22T14:31:12Z
dc.date.available2008-10-22T14:31:12Z
dc.date.issued2002en
dc.identifier.otherDXN063904en
dc.identifier.urihttp://hdl.handle.net/10399/448
dc.description.abstractAbstract unavailable please refer to PDF
dc.language.isoen
dc.publisherHeriot-Watt Universityen
dc.publisherBiological Sciencesen
dc.rightsAll items in ROS are protected by the Creative Commons copyright license (http://creativecommons.org/licenses/by-nc-nd/2.5/scotland/), with all rights reserved.en
dc.titleThe influence of wort solids on the fermentation of all-malt scotch whisky worten
dc.typethesisen


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