Rheology of wine musts during fermentation-Reference-Cited by-同舟云学术

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Rheology of wine musts during fermentation

Published:1989-01 Issue:2 Volume:10 Page:155-161
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

López A.,Ibarz A.,Pagán J.,Vilavella M.

Publisher

Elsevier BV

Subject

Food Science

Reference12 articles.

1. Influence de la température de fermentation sur la composition d'un vin blanc sec;Bisson;Conn. Vigne Vin,1980

2. Efecto de la calidad del mosto de uva Merseguera sobre la composición y aceptación del vino;Casp;Rev. Agroquim. Tecnol. Aliment.,1986

3. Applicability of rheological models to the interpretation of flow and processing behaviour of fluid food products;Holdsworth;J. Texture Stud.,1971

4. Evolución del comportamiento reológico del zumo de manzana;Ibarz;Alimentaria,1986

5. Comportamiento reológico de zumos de frambuesa;Ibarz;Alimentaria,1986

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rheological Behavior of Processed Fluid and Semisolid Foods;Food Engineering Series;2013-11-19

2. Rheological Behavior of Processed Fluid and Semisolid Foods;Food Engineering Series;2007

3. Sensory and chemical characteristics of Canadian ice wines;Journal of the Science of Food and Agriculture;2004-09-10

4. RHEOLOGICAL PROPERTIES OF FLUID FRUIT AND VEGETABLE PUREE PRODUCTS: COMPILATION OF LITERATURE DATA;International Journal of Food Properties;2001-07-31

5. The rheological properties of Slovenian wines;Journal of Food Engineering;2000-11

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