Aroma profile and sensory quality of honey brandy produced...

Poljoprivreda 2018 / 12 Vol. 24; Iss. 2

Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells

Miličević, Borislav, Ačkar, Đurđica, Babić, Jurislav, Jozinović, Antun, Miličević, Radoslav, Petošić, Emil, Kujundžić, Toni, Šubarić, Drago
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Volume:
24
Language:
english
Journal:
Poljoprivreda
DOI:
10.18047/poljo.24.2.5
Date:
December, 2018
File:
PDF, 577 KB
english, 2018
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