[1]
MOHAMMED, S.S.D. 2020. BACTERIOLOGICAL QUALITY AND SENSORY EVALUATION OF WINE PRODUCED FROM BLENDS OF DATE PALM FRUIT AND CUCUMBER JUICE USING Saccharomyces cerevesiae. Bacterial Empire. 3, 3 (Jul. 2020), 25–31. DOI:https://doi.org/10.36547/be.2020.3.3.25-31.