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The effect of fining agents on quality parameters of grape juice | Durultma yardımcı maddelerinin üzüm suyu kalitesi üzerine etkileri

2008

Gülcü, M., Namık Kemal Univ., Faculty of Agriculture, Tekirdağ (Turkey). Div. of Food Engineering

AGROVOC关键词
acidez acidity adjuvant technologique analyse organoleptique anthocyane anthocyanins antocianinas ash content bentonita bentonite calidad carbohydrate content chemical composition chemicophysical properties clarification clarifying color colour composition chimique contenido de carbohidratos contenido de ceniza couleur formulaciones formulation formulations gelatin gelatina grape juice jus de raisin organoleptic analysis ph phenolic content procesamiento processing processing aids production quality taninos tannin tannins teneur en cendres teneur en glucides traitement turkey turquie zumo de uva
书目信息
出版者
Namık Kemal University, Graduate School of Natural and Applied Sciences
页码
145 p.
其它主题
Contenido fena³lico; Coadyuvantes tecnola³gicos; Produccia³n; Clarificacia³n; Qualita©; Ga©latine; Propiedades fisicoqua­micas; Turqua­a; Propria©ta© physicochimique; Teneur en pha©nols; Composicia³n quimica; Anailisis organola©ptico; Acidita©
语言
土耳其
注释
Summaries (En, Tr)
106 tables
37 fig.
ref.
Thesis (MSc in Food Engineering)
类型
Summary; Thesis
团体作者
Namık Kemal University, Graduate School of Natural and Applied Sciences, Tekirdağ (Turkey)
2012-08-15
AGRIS AP
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