Elaboración, estudio fisicoquímico y sensorial de la maduración del whisky utilizando malta de maíz rojo y chips de madera | Zendy

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Elaboración, estudio fisicoquímico y sensorial de la maduración del whisky utilizando malta de maíz rojo y chips de madera

Author(s) -

Victor León Espitia López

Publication year - 2020

Language(s) - Spanish

Resource type - Dissertations/theses

DOI - 10.24275/uami.mw22v548d

Subject(s) - art , humanities , horticulture , biology

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