Quality and safety assurance in winemaking-Reference-Cited by-同舟云学术

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Quality and safety assurance in winemaking

Published:2002-12 Issue:8 Volume:13 Page:503-517
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Christaki T,Tzia C

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference19 articles.

1. Principles and practices of winemaking;Boulton,1996

2. Wine microbiology and biotechnology;Fleet,1994

3. Food hygiene, microbiology and HACCP;Forsythe,1998

4. Wine microbiology;Fugelsang,1997

5. Beer and wine production, analysis characterization and technological advances;Gump,1993

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1. Analysis of cleaning water used in the wine industry: Part I – Pesticide selection;Microchemical Journal;2024-09

2. Safety and Quality of Grapes: Elemental, Isotopic and Chemometric Analysis from Montepulciano d’Abruzzo PDO Chain;Agriculture;2024-06-20

3. Exploring Sustainability in Wineries: Evaluating Food Safety and Environmental Management Aligning with the Farm to Fork Strategy;Agriculture;2024-02-20

4. Assessing wineries' performance in managing critical control points for arsenic, lead, and cadmium contamination risk in the wine-making industry: A survey-based analysis utilizing performance indicators as a results tool;Heliyon;2024-01

5. Selection of Pesticides to Be Analysed in Cleaning Water Used in the Wine Industry: Part I - Risk Screening;2024

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