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Utilization of gelatin hydrolysate in white wine-making

1981

Yokotsuka, K. | Matsudo, T. | Kushida, T. (Yamanashi Univ., Kofu (Japan))

AGROVOC Keywords
additif additif alimentaire additives aditivos aditivos alimentarios agent de texture alcoholic beverages alimentos bebidas beverages boisson colloids coloides dioxyde de soufre dispersion dispersions estabilizadores fermented products food additives food technology foods gases gaz gelatin gelatina gelatine inorganic compounds organic compounds oxides oxyde physical states productos productos fermentados products produit produit alimentaire proteine proteins sales salts sel stabilizers sulphur dioxide technologie alimentaire vin vinification vinos winemaking wines
Bibliographic information
Volume 16
Pagination
pp. 21-25
Other Subjects
Boisson alcoolisee; Compose mineral; Etat physique; Oxidos; Bebidas alcoholicas; Colloide; Compuestos organicos; Estado fisico; Proteinas; Compuestos inorganicos; Produit fermente; Tecnologia de los alimentos; Etat disperse; Vinificacion; Dioxido de azufre; Compose organique
Language
English
Note
6 ref.; Summaries (En, Ja)
Type
Summary
1983-06-15
AGRIS AP
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