QUALITY EVALUATION OF NATURALLY FERMENTED ALCOHOLIC BEVERAGES, MICROBIOLOGICAL EXAMINATION OF SOURCE OF FERMENTATION AND ETHANOL PRODUCTIVITY OF THE ISOLATES-Reference-Cited by-同舟云学术

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QUALITY EVALUATION OF NATURALLY FERMENTED ALCOHOLIC BEVERAGES, MICROBIOLOGICAL EXAMINATION OF SOURCE OF FERMENTATION AND ETHANOL PRODUCTIVITY OF THE ISOLATES

Published:2000-10 Issue:4 Volume:29 Page:323-334
ISSN:0139-3006
Container-title:Acta Alimentaria
language:en
Short-container-title:Acta Alimentaria

Author:

Joshi V.K.,Sandhu D.K.

Publisher

Akademiai Kiado Zrt.

Subject

Food Science

Link

https://www.akademiai.com/doi/pdf/10.1556/aalim.29.2000.4.2

Reference30 articles.

1. New yeast strain.;S. Abramov;Pisheahvaya Prom., USSR,1990

2. Microbiological study of Sudanese date wines;M. Ali;J. Fd. Sci.,1984

3. Red wine aroma: Identification of head-space constituents.;M. Bertuccioli;J. Sci. Fd. Agric,1976

4. Spectrophotometeric determination of ethanol in wine.;A. Caputi;Am. J. Enol. Vitic,1968

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