Bombay / Thakur / Amritsar / Chopra / New Delhi / London / New York / /
Company
Marcel Dekker Inc. / AVI Publishing Co. Inc. / Cox / HP / Westport / /
Country
Poland / United States / India / /
Event
Movie Release / /
Facility
Dr YS Parmar University of Horticulture / Paraná Institute of Technology Publication / Guru Nanak Dev University / Paraná Institute of Technology Publication Brazilian Archives / Dr YS Parmar University of Horticuture / Paraná Institute / /
IndustryTerm
dry product / physico-chemical characteristics / sweeter product / final product / physico-chemical and sensory characteristics / sweet products / physico-chemical and sensory qualities / chemical / chemical and sensory qualities / /
Movie
A.D. / /
NaturalFeature
Tata McGraw Hill / /
Organization
Dr YS Parmar University of Horticulture & Forestry / Department of Microbiology / Paraná Institute of Technology Publication / Directorate of Extension Education / Guru Nanak Dev University / Danwant K. Sandhu2 Department of Post-harvest Technology / Institute of Technology / Asia Publishing House / Dr YS Parmar University of Horticuture & Forestry / Paraná Institute / /
Person
Bhutani / V / Clove Syzygium / Rosemary Rosemarinus / Ashok Pandey / /
Position
V.P. / D.J. / /
ProvinceOrState
South Dakota / S.K. / Nova Scotia / New York / /
PublishedMedium
Microbiology / /
Technology
Technology of Wine Making / Biotechnology / Technology of fruit / /
Brazilian Archives of Biology and Technology, v.43, n.5, p[removed], [removed]Influence of Ethanol Concentration, Addition of Spices Extract, and Level of Sweetness on Physico-chemical