The use of activated charcoal in combination with other...

European Food Research and Technology 2001 / 06 Vol. 212; Iss. 6

The use of activated charcoal in combination with other fining agents and its influence on the organoleptic properties of sherry wine

Sebastián López, Remedios Castro, Esmeralda García, Jose S. Pazo, Carmelo G. Barroso
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Volume:
212
Language:
english
Pages:
5
DOI:
10.1007/s002170100300
Date:
June, 2001
File:
PDF, 52 KB
english, 2001
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