Jamaica
| Article
Roselle-sorrel wines with varying calyx puree and total soluble solids - sensory acceptance, quantitative descriptive and physiochemical analysis
dc.creator | Mounigan, Pascale | |
dc.creator | Badrie, Neela | |
dc.date.accessioned | 2012-02-15T14:59:34Z | |
dc.date.accessioned | 2019-08-05T18:19:48Z | |
dc.date.available | 2012-02-15T14:59:34Z | |
dc.date.available | 2019-08-05T18:19:48Z | |
dc.date.created | 2012-02-15T14:59:34Z | |
dc.date.issued | 2006 | |
dc.identifier | http://hdl.handle.net/2139/11564 | |
dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/3019329 | |
dc.language | en | |
dc.publisher | Journal of Foodservice | |
dc.relation | 17; | |
dc.subject | physiocochemical | |
dc.subject | roselle | |
dc.subject | sorrel | |
dc.subject | wines | |
dc.title | Roselle-sorrel wines with varying calyx puree and total soluble solids - sensory acceptance, quantitative descriptive and physiochemical analysis | |
dc.type | Article |