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BACTERIOLOGICAL QUALITY AND SENSORY EVALUATION OF WINE PRODUCED FROM BLENDS OF DATE PALM FRUIT AND CUCUMBER JUICE USING Saccharomyces cerevesiae

2020

MOHAMMED, SANI SAMBO DATSUGWAI

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Bibliographic information
Publisher
SciCell publishing company
Other Subjects
Wine; Physicochemical; Yeast; Microbiological
Language
English
License
Copyright (c) 2020 Bacterial Empire. https://creativecommons.org/licenses/by/4.0/
Source
2585-9374

2021-02-15
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