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Results: 1-7 |
Results: 7
Inducing malolactic fermentation in Chardonnay musts and wines using different strains of Oenococcus oeni
Authors: Semon, MJ Edwards, CG Forsyth, D Dinn, C
Citation: Mj. Semon et al., Inducing malolactic fermentation in Chardonnay musts and wines using different strains of Oenococcus oeni, AUST J GR W, 7(1), 2001, pp. 52-59
Lactobacillus nagelii sp nov., an organism isolated from a partially fermented wine
Authors: Edwards, CG Collins, MD Lawson, PA Rodriguez, AV
Citation: Cg. Edwards et al., Lactobacillus nagelii sp nov., an organism isolated from a partially fermented wine, INT J SY EV, 50, 2000, pp. 699-702
Chemical characterization of different lines of Daucus carota L. roots
Authors: Holley, SL Edwards, CG Thorngate, JH Fellman, JK Matiinson, DS Sorensen, EJ Dougherty, RH
Citation: Sl. Holley et al., Chemical characterization of different lines of Daucus carota L. roots, J FOOD QUAL, 23(5), 2000, pp. 487-502
Evaluation of ground pork and pork sausage containing different forms of apple products
Authors: Edwards, CG Prijatna, D Busboom, JR Brekke, CJ Boylston, TD
Citation: Cg. Edwards et al., Evaluation of ground pork and pork sausage containing different forms of apple products, J FOOD QUAL, 22(3), 1999, pp. 301-315
The transition region and coronal explorer
Authors: Handy, BN Acton, LW Kankelborg, CC Wolfson, CJ Akin, DJ Bruner, ME Caravalho, R Catura, RC Chevalier, R Duncan, DW Edwards, CG Feinstein, CN Freeland, SL Friedlaender, FM Hoffmann, CH Hurlburt, NE Jurcevich, BK Katz, NL Kelly, GA Lemen, JR Levay, M Lindgren, RW Mathur, DP Meyer, SB Morrison, SJ Morrison, MD Nightingale, RW Pope, TP Rehse, RA Schrijver, CJ Shine, RA Shing, L Strong, KT Tarbell, TD Title, AM Torgerson, DD Golub, L Bookbinder, JA Caldwell, D Cheimets, PN Davis, WN Deluca, EE McMullen, RA Warren, HP Amato, D Fisher, R Maldonado, H Parkinson, C
Citation: Bn. Handy et al., The transition region and coronal explorer, SOLAR PHYS, 187(2), 1999, pp. 229-260
Implication of acetic acid in the induction of slow/stuck grape juice fermentations and inhibition of yeast by Lactobacillus sp.
Authors: Edwards, CG Reynolds, AG Rodriguez, AV Semon, MJ Mills, JM
Citation: Cg. Edwards et al., Implication of acetic acid in the induction of slow/stuck grape juice fermentations and inhibition of yeast by Lactobacillus sp., AM J ENOL V, 50(2), 1999, pp. 204-210
Identification and characterization of two lactic acid bacteria associatedwith sluggish/stuck fermentations
Authors: Edwards, CG Haag, KM Collins, MD
Citation: Cg. Edwards et al., Identification and characterization of two lactic acid bacteria associatedwith sluggish/stuck fermentations, AM J ENOL V, 49(4), 1998, pp. 445-448
Risultati: 1-7 |