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)
The aim of the researches were the influence of the fruit crushing, pasteurization, enzymatic processing, pH of the mash on the quickness of ethanol and hydrocyanic acid production, technological indicators of the process and chemical composition of the raw spirits
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书目信息
页码
pp. 24-26
其它主题
Fermentacion alcoholica; Composicion quimica; Preparacion enzimatica; Acido cianhidrico; Preparation enzymatique; Trituracion de granos
语言
抛光
注释
Summaries (En, Pl)
4 fig., 5 tables
翻译的标题
Kinetyka powstawania cyjanowodoru w procesie fermentacji zacierow z owocow tarniny
类型
Summary
2005-05-15
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