ShareFREEZE-CONCENTRATED SAKE.
[In Japanese. / En japonais.]
Author(s) : SAKAI M.
Type of article: Article
Summary
SAKE WAS CONCENTRATED BY DEHYDROFREEZING. THE ORGANOLEPTIC PROPERTIES OF THE CONCENTRATE WERE IMPROVED. THIS METHOD CAN BE APPLIED TO OTHER ALCOHOLIC DRINKS. (Bull. bibliogr. CDIUPA, FR., 15, N8, 1981/08, 74, 158999.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1982-1294
- Languages: Japanese
- Source: J. Brew. Soc. Jap. - vol. 76 - n. 2
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
-
QUALITY OF FREEZE-CONCENTRATED GRAPEFRUIT JUICE.
- Author(s) : BRADDOCK R. J.
- Date : 1987
- Languages : English
- Source: In: Fed. int. Prod. Jus Fruits, Juris Druck Verl. - 1987; 89-95; 12 ref.
View record
-
Use of freeze concentration for preparing malt ...
- Author(s) : PATINO H., et al.
- Date : 1991
- Languages : English
- Source: Tech. Q. - vol. 28 - n. 3
View record
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PRODUCTION OF LIME JUICE CONCENTRATES USING THE...
- Author(s) : ASKAR A.
- Date : 1981/09
- Languages : English
- Source: Alimenta - vol. 20 - n. 5
View record
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Production of low alcohol beer and alcohol-free...
- Author(s) : CHANDRASEKHAR J.
- Date : 1994
- Languages : English
- Source: Ferment - vol. 7 - n. 4
View record
-
EFFECT OF THICKENING AND STORAGE ON THE COMPOSI...
- Author(s) : LASZTITY R.
- Date : 1986
- Languages : Hungarian
- Source: Konzerv- Paprikaip. - n. 1
View record