| Tech. Q. Master Brew. Assoc. Am., 1997, 34(3), 171-173.
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Investigation of the fermentation potential of a palm wine yeast (saccharomyces sp.) in the production of pineapple wine.
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Okoh, I.A., Shonukan, O. and Bamidele, T.
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Abstract
No abstract available.
Keywords : fermentation fruit properties wine yeast strain
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