✦ LIBER ✦

Improved phenomenological model for an isothermal winemaking fermentation

✍ Scribed by Gustavo J.E. Scaglia; Pablo M. Aballay; Carmen A. Mengual; Martha D. Vallejo; Oscar A. Ortiz

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

An improved phenomenological model of io

✍ Y.T Chiu 📂 Article 📅 1975 🏛 Elsevier Science 🌐 English ⚖ 549 KB

An improved kinetic model for lactic aci

✍ Paul Li-Hong Yeh; Rakesh K. Bajpai; Eugene L. Iannotti 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 219 KB

An improved model for bainite formation

✍ G. Sidhu; S.D. Bhole; D.L. Chen; E. Essadiqi 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 407 KB

Selection and hybridization of wine yeas

✍ Takashi Shinohara; Kotaro Saito; Fujitoshi Yanagida; Shoji Goto 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 605 KB

Comment on “An improved model for bainit

✍ S.M.C. van Bohemen; D.N. Hanlon 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 99 KB

Reply to comments on “An improved model

✍ G. Sidhu; S.D. Bhole; D.L. Chen; E. Essadiqi 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 166 KB