1. Repositório Aberto da Universidade do Porto
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  3. FCUP - Dissertação
Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/111458
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dc.creatorInês do Carmo Gil Ruivo
dc.date.accessioned2025-11-05T05:02:39Z-
dc.date.available2025-11-05T05:02:39Z-
dc.date.issued2017-12-15
dc.date.submitted2018-01-16
dc.identifier.othersigarra:260383
dc.identifier.urihttps://hdl.handle.net/10216/111458-
dc.language.isoeng
dc.rightsopenAccess
dc.subjectCiências exactas e naturais
dc.subjectNatural sciences
dc.titleSensory and preference evaluation of the addition of organic acids to white wines
dc.typeDissertação
dc.contributor.uportoFaculdade de Ciências
dc.identifier.doi10.34626/tqsh-pa77
dc.identifier.tid201965801
dc.subject.fosCiências exactas e naturais
dc.subject.fosNatural sciences
thesis.degree.disciplineMestrado em Viticultura e Enologia
thesis.degree.grantorFaculdade de Ciências
thesis.degree.grantorUniversidade do Porto
thesis.degree.level1
Appears in Collections:FCUP - Dissertação

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