Roselle-sorrel wines with varying calyx puree and total soluble solids - sensory acceptance, quantitative descriptive and physiochemical analysis

dc.creatorMounigan, Pascale
dc.creatorBadrie, Neela
dc.date.accessioned2012-02-15T14:59:34Z
dc.date.accessioned2019-08-05T18:19:48Z
dc.date.available2012-02-15T14:59:34Z
dc.date.available2019-08-05T18:19:48Z
dc.date.created2012-02-15T14:59:34Z
dc.date.issued2006
dc.identifierhttp://hdl.handle.net/2139/11564
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3019329
dc.languageen
dc.publisherJournal of Foodservice
dc.relation17;
dc.subjectphysiocochemical
dc.subjectroselle
dc.subjectsorrel
dc.subjectwines
dc.titleRoselle-sorrel wines with varying calyx puree and total soluble solids - sensory acceptance, quantitative descriptive and physiochemical analysis
dc.typeArticle


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