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|Preparation of plum wine with reduced alcohol content: Effect of must treatment and blending with sand pear juice on physico-chemical and sensory quality||Joshi, V K; Gill, Amandeep; Kumar, Vikas; Chauhan, Arjun||IJNPR Vol.5(1) [March 2014]||67-74|
|Evaluation of preservation methods of low alcoholic plum wine||Gill, Amandeep; Joshi, V K; Rana, Neerja||NPR Vol.8(4) [July-August 2009]||392-405|
|Effect of cultivar, addition of yeast type, extract and form of yeast culture on foaming characteristics, secondary fermentation and quality of sparkling plum wine||Bhardwaj, J C; Joshi, V K||NPR Vol.8(4) [July-August 2009]||452-464|