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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7321
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dc.contributor.authorVijayaratnam, J.-
dc.contributor.authorKetheeswary, N.-
dc.contributor.authorVasantharuba, S.-
dc.contributor.authorBalakumar, S.-
dc.contributor.authorVasanthy, A.-
dc.date.accessioned2022-09-26T05:06:00Z-
dc.date.available2022-09-26T05:06:00Z-
dc.date.issued2010-
dc.identifier.citationProceedings of Jaffna Science Association, Vol.17, No.1, April 2010.en_US
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7321-
dc.language.isoenen_US
dc.publisherJaffna Science Associationen_US
dc.subjectGrapes extracten_US
dc.subjectSaccharomyces cerevisiaeen_US
dc.subjectWineen_US
dc.subjectSucroseen_US
dc.titleIncreasing the ethanol content of wine by fed-batch processen_US
dc.typeResearch abstracten_US
Appears in Collections:Biochemistry

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