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Please use this identifier to cite or link to this item: http://repo.jfn.ac.lk/med/handle/701/345
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dc.contributor.authorVijayaratnam, J.-
dc.contributor.authorKetheeswary, Nithiyanantharajah-
dc.contributor.authorVasantharuba, S.-
dc.contributor.authorBalakumar, Sandrasegarampillai-
dc.contributor.authorArasaratnam, Vasanthy-
dc.date.accessioned2013-07-26T10:00:05Z-
dc.date.accessioned2022-09-16T10:09:00Z-
dc.date.available2013-07-26T10:00:05Z-
dc.date.available2022-09-16T10:09:00Z-
dc.date.issued2010-
dc.identifier.citationProceedings of Jaffna Science Association, Vol.17, No.1, April 2010.en_US
dc.identifier.urihttp://repo.jfn.ac.lk/med/handle/701/345-
dc.language.isoenen_US
dc.publisherJaffna Science Associationen_US
dc.subjectGrapes extracten_US
dc.subjectYeast extract peptone sugar(YPS) mediumen_US
dc.subjectSaccharomyces cerevisiaeen_US
dc.subjectWineen_US
dc.subjectSucroseen_US
dc.titlePreliminary studies to increase the ethanol content in wine from grapes available in Jaffna peninsulaen_US
dc.typeResearch abstracten_US
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