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Comparison of electrodialysis and cold treatment on an industrial scale for tartrate stabilization of sherry wines
by
Gómez Benı́tez, J
,
Palacios Macı́as, V.M
,
Szekely Gorostiaga
,
P
,
Veas López, R
,
Pérez Rodrı́guez, L
Published in
Journal of food engineering
(01.08.2003)
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Journal Article
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economics
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engineering
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biological and medical sciences
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cold treatment
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electrodialysis
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engineering
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engineering, chemical
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fermented food industries
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ScienceDirect Freedom Collection 2013
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