Influence of cold stabilisation and chill membrane filtration on volatile compounds of apricot brandy-Reference-Cited by-同舟云学术

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Influence of cold stabilisation and chill membrane filtration on volatile compounds of apricot brandy

Published:2013-10 Issue:4 Volume:91 Page:348-351
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Puškaš Vladimir,Miljić Uroš,Vasić Vesna,Jokić Aleksandar,Manović Mileta

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference9 articles.

1. Effects of chill filtration on the composition of grape spirit;Da Porto;Wein-Wissensch,2000

2. Faostat, 2010. http://faostat3.fao.org/home/index.html#VISUALIZE_BY_DOMAIN.

3. Effects of various filter systems on sensory quality of fruit brandies;Glaub;Kleinbrennerei,1998

4. The effect of turbulence promoter on cross-flow microfiltration of yeast suspension: a response surface methodology approach;Jokić;J. Membr. Sci.,2010

5. Effect of chill filtration on whisky composition and headspace;Piggot,1996

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