The value of long-chain fatty acid analysis, randomly amplified polymorphic DNA and electrophoretic karyotyping for the characterisation of wine yeast strains
J.H. Van der Westhuizen, O. P. H. Augustyn
págs. 3-10
Evaluation of processing methods in control the growth of Lactobacillus kunkee a micro-organism implicated in sluggish alcoholic fermentations of grape musts
Charles G. Edwards, K. M. Haag, Melinda J. Semon, V. Rodriguez, L. J. Mills
págs. 11-18
Effect of canopy microclimate season and region on Sauvignon blanc grape composition and wine quality
J. Marais, J. J. Hunter, P. D. Haasbroek
págs. 19-30
Effects of pesticides used on table grapes on the mealybug parasitoid coccidoxenoides peregrinus (Timberlake) (Hymenoptera:Encyrtidae)
V. M. Walton, K. L. Pringle
págs. 31-34
Influence of lower substrate pH and retention time on the efficiency of a UASB bioreactor treating winery waste water
L.C. Ronquest, T. J. Britz
págs. 35-41
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