Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/56077
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dc.contributor.authorDaniel, M.-
dc.contributor.authorElsey, G.-
dc.contributor.authorPerkins, M.-
dc.contributor.authorSefton, M.-
dc.contributor.editorBredie, W.-
dc.contributor.editorPeterson, M.-
dc.date.issued2006-
dc.identifier.citationDevelopments in Food Science. Flavour Science: Recent Advances and Trends, 2006 / Bredie, W., Peterson, M. (ed./s), pp.177-180-
dc.identifier.isbn9780444527424-
dc.identifier.urihttp://hdl.handle.net/2440/56077-
dc.description.statementofresponsibilityMerran A. Daniel, Gordon M. Elsey, Michael V. Perkins and Mark A. Sefton-
dc.description.urihttp://trove.nla.gov.au/work/20644984-
dc.language.isoen-
dc.publisherElsevier-
dc.relation.ispartofseriesDevelopments in Food Science ; 43-
dc.titleThe consumption of damascenone during early wine maturation-
dc.typeBook chapter-
dc.publisher.placeThe Netherlands-
pubs.publication-statusPublished-
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest 5

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