Improved phenomenological model for an isothermal...

Improved phenomenological model for an isothermal winemaking fermentation

Gustavo J.E. Scaglia, Pablo M. Aballay, Carmen A. Mengual, Martha D. Vallejo, Oscar A. Ortiz
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
20
Year:
2009
Language:
english
DOI:
10.1016/j.foodcont.2008.12.012
File:
PDF, 702 KB
english, 2009
Conversion to is in progress
Conversion to is failed