The rheological properties of Slovenian wines-Reference-Cited by-同舟云学术

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The rheological properties of Slovenian wines

Published:2000-11 Issue:3 Volume:46 Page:165-171
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Košmerl T,Abramovič H,Klofutar C

Publisher

Elsevier BV

Subject

Food Science

Reference11 articles.

1. Nota. Viscosidad y energı́a de activación de jugos filtrados;Alvarado;Rev. Esp. Cienc. Tecnol. Aliment.,1993

2. Density and viscosity of grape juice as a function of concentration and temperature;Bayindirli;Journal of Food Processing and Preservation,1993

3. Becchetti, R. (1988). Metodi di analisi dei vini. (Terza edizione) (pp. 31–92). Milano, Italy:Gibertini Elettronica S.R.L

4. Viscosity measurement the kinetic energy correction and a new viscosimeter;Cannon;Analytical Chemistry,1960

5. Rheology of wine musts during fermentation;López;Journal of Food Engineering,1989

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