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Found 18 items.
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Characterisation of olive fruit for the milling process by using visible/near infrared spectroscopy
3309PDF: 1032HTML: 974 -
Evaluation of energy savings in white winemaking: impact of temperature management combined with specific yeasts choice on required heat dissipation during industrial-scale fermentation
1084PDF: 294Supplementary Materials: 42HTML: 4 -
Technological innovation in the winery addressing oenology 4.0: testing of an automated system for the alcoholic fermentation management
604PDF: 383Appendix: 103HTML: 58 -
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Thin-layer catalytic far-infrared radiation drying and flavour of tomato slices
2107PDF: 801HTML: 1133 -
Simple and efficient approach for shelf-life test on frozen spinach and parsley
922PDF: 457HTML: 800
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