Wine Tartaric Stabilization by Electrodialysis and Its Assessment by the Saturation Temperature

AuthID
 P-000-FBQ
4
Author(s)
Goncalves, F
·
dos Santos, PC
·
Tipo de Documento
Article
Year published
2003
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 59, Número: 2-3, Páginas: 229-235 (7)
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Publication Identifiers
SCOPUS: 2-s2.0-0037880436
Wos: WOS:000183591100017
Source Identifiers
ISSN: 0260-8774
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