1. Suranaree University of Technology
  2. Institutes
  3. Institute of Agricultural Technology
  4. School of Biotechnology
  5. วิทยานิพนธ์ (Thesis)
Please use this identifier to cite or link to this item: http://sutir.sut.ac.th:8080/jspui/handle/123456789/7787
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dc.contributor.authorUlaiwan Usansa-
dc.date.accessioned2019-03-04T09:38:21Z-
dc.date.available2019-03-04T09:38:21Z-
dc.date.issued2003-
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/7787-
dc.format.extent3071642 bytes-
dc.format.extent315941 bytes-
dc.format.mimetypeapplication/pdf-
dc.format.mimetypeapplication/pdf-
dc.language.isoenen
dc.publisherSchool of Biotechnology Institute of Agricultural Technology Suranaree University of Technologyen
dc.subjectWineen
dc.subjectGrapeen
dc.titleEffect of alcoholic fermentation temperature on red wine flavoren
dc.title.alternativeผลของอุณหภูมิการหมักแอลกอฮอล์ต่อกลิ่นรสของไวน์แดงen
dc.typeThesisen
dc.degree.nameMaster of Science-
dc.degree.levelMaster's Degree-
dc.degree.disciplineBiotechnology-
dc.degree.grantorSuranaree University of Technology-
Appears in Collections:วิทยานิพนธ์ (Thesis)

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