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Characterisation of olive fruit for the milling process by using visible/near infrared spectroscopy
3304PDF: 1030HTML: 974 -
Energy analysis to assess the environmental sustainability of the dairy chain
2378PDF: 679HTML: 380 -
Evaluation of energy savings in white winemaking: impact of temperature management combined with specific yeasts choice on required heat dissipation during industrial-scale fermentation
1075PDF: 288Supplementary Materials: 41HTML: 3 -
Technological innovation in the winery addressing oenology 4.0: testing of an automated system for the alcoholic fermentation management
597PDF: 375Appendix: 102HTML: 56
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