Physicochemical and sensorial characterisation of Argentine ciders-Reference-Cited by-同舟云学术

Physicochemical and sensorial characterisation of Argentine ciders

Published:2019 Issue:4 Volume:125 Page:433-442
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Uthurry Carlos Aníbal¹,Susca María José¹,Fontanini Josefina Magdalena¹,Gresia Juan Alejandro¹,Bezic Cristian Andrés¹,Caponi Ana María²,Franchi María Luisa¹

Affiliation:

1. Escuela de Producción, Tecnología y Medio Ambiente, Sede Alto Valle y Valle Medio; Universidad Nacional de Río Negro (UNRN); Mitre 331 8336 Villa Regina Río Negro Argentina

2. Instituto Nacional de Tecnología Industrial (INTI); Reconquista 54 (1° piso) 8336 Villa Regina Río Negro Argentina

Funder

Universidad Nacional de Río Negro

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.575/fullpdf

Reference27 articles.

1. United States Association of Cider Makers https://ciderassociation.org/resources/

2. The principles and practice of cider making;Barker;J. Inst. Brew.,1911

3. Cider;Bufton;J. Inst. Brew.,1927

4. Cider making and cider research: A review;Beech;J. Inst. Brew.,1972

5. Flavour research and the cider industry;Williams;J. Inst. Brew.,1974

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