INVESTIGATION OF FERMENTING CONDITIONS FOR SUGARCANE (SACCHARUM OFFICINARUML.) WINE USING RESPONSE SURFACE METHODOLOGY-Reference-Cited by-同舟云学术

INVESTIGATION OF FERMENTING CONDITIONS FOR SUGARCANE (SACCHARUM OFFICINARUML.) WINE USING RESPONSE SURFACE METHODOLOGY

Published:2009-06 Issue:3 Volume:33 Page:330-346
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

TZENG DAW-I,TAI CHAO-YING,CHIA YI-CHEN,LIN YEU-PYNG,OU ANDI SHAU-MEI

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00254.x/fullpdf

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3. Mathematical description of ethanol fermentation by immobilized Saccharomyces cerevisiae;BIROL;Process. Biochem.,1998

4. Some new three level design for the study of quantitative variables;BOX;Technometrics,1960

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