Wine Tartaric Stabilization by Electrodialysis and Its Assessment by the Saturation Temperature

AuthID
 P-000-FBQ
4
Author(s)
Goncalves, F
·
dos Santos, PC
·
Document Type
Article
Year published
2003
Published
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 59, Issue: 2-3, Pages: 229-235 (7)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-0037880436
Wos: WOS:000183591100017
Source Identifiers
ISSN: 0260-8774
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service