Effect of source of yeast (Saccharomyces spp) on alcohol content and quality of pineapple (Ananas comosus) wine

Effect of source of yeast (Saccharomyces spp) on alcohol content and quality of pineapple (Ananas comosus) wine

Title: Effect of source of yeast (Saccharomyces spp) on alcohol content and quality of pineapple (Ananas comosus) wine
Authors: Anuna, M.I.
Sokari, T.G.
Akpapunam, M.A.
Year: 1990
Periodical: Discovery and Innovation (ISSN 1015-079X)
Volume: 2
Issue: 2
Period: June
Pages: 80-84
Language: English
Notes: biblio. refs., ills.
Geographic term: world