๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Effect of processing variables on the characteristics of persimmon liqueur

โœ Scribed by S. Gorinstein; R. Moshe; M. Weisz; J. Hilevitz; K. Tilis; D. Feintuch; D. Bavli; D. Amram

Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
503 KB
Volume
46
Category
Article
ISSN
0308-8146

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Effects of various process variables on
Effects of various process variables on resin characteristics of brominated epoxy polymers
โœ U.K Saroop; R.K Raina; U Taneja ๐Ÿ“‚ Article ๐Ÿ“… 1994 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 279 KB

Abstraet--Brominated epoxy polymers (BEPs) were prepared by condensing epichlorhydrin (ECH) with bisphenol-A (BPA) and tetrabromobisphenol-A (TBBPA). The effects of process variables such as mole ratio of ECH to the mixture of BPA and TBBPA, temperature, time of reaction and mole ratio of catalyst t

Effects of manufacturing process variabl
Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage
โœ E Fernรกndez-Fernรกndez; Mโ€ŠL Vรกzquez-Odรฉriz; Mโ€ŠA Romero-Redrรญguez ๐Ÿ“‚ Article ๐Ÿ“… 2002 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 125 KB

## Abstract Physicochemical and sensory changes were evaluated during the curing of Galician chorizo, comparing samples from three different manufacturers (each of whom uses different procedures for smoking and curing). The observed variations were in all cases largely explained by pairwise differe