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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/18722
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dc.contributor.authorCollins, Helen Marieen
dc.date.issued2003en
dc.identifier.urihttp://hdl.handle.net/2440/18722-
dc.description"May 2003"en
dc.descriptionIncludes bibliographical references (leaves 216-225)en
dc.description225 leaves : ill., plates (col.) ; 30 cm.en
dc.format.extent160131 bytesen
dc.format.mimetypeapplication/pdfen
dc.language.isoenen
dc.subject.lcshBarley Biotechnologyen
dc.subject.lcshBarley Geneticsen
dc.subject.lcshMalt Evaluation.en
dc.subject.lcshBrewing Microbiology.en
dc.titleA study of the biochemical, physical and genetic factors influencing malt extract in barley (Hordeum vulgare L.) / by Helen Marie Collins.en
dc.typeThesisen
dc.contributor.schoolSchool of Agriculture and Wineen
dc.provenanceThis electronic version is made publicly available by the University of Adelaide in accordance with its open access policy for student theses. Copyright in this thesis remains with the author. This thesis may incorporate third party material which has been used by the author pursuant to Fair Dealing exception. If you are the author of this thesis and do not wish it to be made publicly available or If you are the owner of any included third party copyright material you wish to be removed from this electronic version, please complete the take down form located at: http://www.adelaide.edu.au/legals-
dc.description.dissertationThesis (Ph.D.)--University of Adelaide, School of Agriculture and Wine, 2003en
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