Improved phenomenological model for an isothermal winemaking fermentation
Gustavo J.E. Scaglia, Pablo M. Aballay, Carmen A. Mengual, Martha D. Vallejo, Oscar A. OrtizVolume:
20
Year:
2009
Language:
english
DOI:
10.1016/j.foodcont.2008.12.012
File:
PDF, 702 KB
english, 2009