Publication
Wine instability. III. The influence of pH
| dc.contributor.author | Mesquita, P.R. | |
| dc.contributor.author | Monteiro, Sara | |
| dc.contributor.author | Pereira, M. Antonieta Piçarra | |
| dc.contributor.author | Loureiro, Virgílio | |
| dc.contributor.author | Teixeira, Artur | |
| dc.contributor.author | Ferreira, Ricardo B. | |
| dc.date.accessioned | 2013-06-17T12:04:08Z | |
| dc.date.available | 2013-06-17T12:04:08Z | |
| dc.date.issued | 1999 | |
| dc.description.abstract | In the present work the influence of pH in wine stability was investigated. | por |
| dc.identifier.citation | MESQUITA, P.R.[et al. ] (1999) - Wine instability.III. The influence of pH. In TOLDRÁ, F. ; RÁMON, D. ; NAVARRO, J.L. Proceedings of the International Congress - Improved Traditional Foods for the Next Century, Valencia, 28-29 October. [S.l. : s.n.]. p. 380-382. | por |
| dc.identifier.uri | http://hdl.handle.net/10400.11/1907 | |
| dc.language.iso | eng | por |
| dc.subject | Wine | por |
| dc.subject | pH | por |
| dc.title | Wine instability. III. The influence of pH | por |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Valencia | por |
| oaire.citation.endPage | 382 | por |
| oaire.citation.startPage | 380 | por |
| oaire.citation.title | International Congress - Improved Foods for the Next Century | por |
| rcaap.rights | openAccess | por |
| rcaap.type | conferenceObject | por |