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dc.contributor.author Cheng, Wen-Song en_US
dc.date.accessioned 2012-12-12T17:53:33Z
dc.date.available 2012-12-12T17:53:33Z
dc.date.issued 1968 en_US
dc.identifier ocm72757904 en_US
dc.identifier.uri http://hdl.handle.net/1993/12718
dc.description.abstract en_US
dc.format.extent xii, 107 leaves : en_US
dc.language en en_US
dc.rights en_US
dc.title The role of amino acids and fatty acids in the formation of some whisky flavour components en_US
dc.degree.discipline Plant Science en_US


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