The role of amino acids and fatty acids in the formation of some whisky flavour components

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dc.contributor.authorCheng, Wen-Songen_US
dc.date.accessioned2012-12-12T17:53:33Z
dc.date.available2012-12-12T17:53:33Z
dc.date.issued1968en_US
dc.degree.disciplinePlant Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentxii, 107 leaves :en_US
dc.identifierocm72757904en_US
dc.identifier.urihttp://hdl.handle.net/1993/12718
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe role of amino acids and fatty acids in the formation of some whisky flavour componentsen_US
dc.typemaster thesisen_US
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