International Journal of Microbiology Research
Volume-10   Issue-7

KASTURE, M.C., KADAM, J.J. (2018). PERIODICAL CHANGES IN TSS, PH, TITRATABLE ACIDITY AND YEAST COUNT DURING FERMENTATION OF SAPOTA WINE DUE TO DIFFERENT LEVELS OF TSS ADJUSTED BY DIFFERENT SUGAR SOURCES. International Journal of Microbiology Research, 10 (7), 1299-1302.