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Kinetics of hydrocyanic acid origin in the fermentation process of the mash from sloe fruits

Balcerek, M. | Szopa, J. | Adamczyk, M.(Politechnika Lodzka, Lodz (Poland). Inst. Technologii Fermentacji i Mikrobiologii)

AGROVOC Keywords
acide cyanhydrique aguardientes alcoholic fermentation aplatissage de grains chemical composition composition chimique eau de vie enzyme preparations etanol ethanol fermentation alcoolique grain crushing hydrocyanic acid ph prunus spinosa spirits
Bibliographic information
Volume 47 Issue 11 ISSN 0137-2645
Pagination
pp. 24-26
Other Subjects
Fermentacion alcoholica; Composicion quimica; Preparacion enzimatica; Acido cianhidrico; Preparation enzymatique; Trituracion de granos
Language
Polish
Note
Summaries (En, Pl)
4 fig., 5 tables
Translated Title
Kinetyka powstawania cyjanowodoru w procesie fermentacji zacierow z owocow tarniny
Type
Summary
2005-05-15
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