Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/40834
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dc.contributor.authorGrbin, P.en
dc.contributor.authorCostello, P.en
dc.contributor.authorHerderich, M.en
dc.contributor.authorMarkides, A.en
dc.contributor.authorHenschke, P.en
dc.contributor.authorLee, T.en
dc.date.issued1996en
dc.identifier.citationProceedings of the ninth Australian Wine Industry Technical Conference, Adelaide, South Australia, 16-19 July 1995 / Creina S. Stockley, et al. (eds.): pp.57-61en
dc.identifier.urihttp://hdl.handle.net/2440/40834-
dc.language.isoenen
dc.publisherWinetitlesen
dc.titleDevelopments in the sensory, chemical and microbiological basis of mousy taint in wineen
dc.typeConference paperen
dc.identifier.rmid0030001813en
dc.contributor.conferenceNinth Australian Wine Industry Technical Conference (16-19 July : Adelaide)en
dc.identifier.pubid65819-
pubs.library.collectionWine Science publicationsen
pubs.verification-statusVerifieden
pubs.publication-statusPublisheden
dc.identifier.orcidGrbin, P. [0000-0002-7997-6131]en
Appears in Collections:Wine Science publications

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