P. Saralamma <br/><br/>
Effect of temperature and insoluble solids added to clarified musts on fermentation rate and wine quality 

 - M.Sc (Hort) 
 - Bangalore  University of Agricultural Sciences, Bangalore  1986 
 - 68p 
<br/><br/><br/>ENGLISH 
<br/><br/><label>Dewey Class. No.: </label>630  / SAR