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Found 10 items.
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Characterisation of olive fruit for the milling process by using visible/near infrared spectroscopy
3332PDF: 1042HTML: 977 -
Energy analysis to assess the environmental sustainability of the dairy chain
2392PDF: 683HTML: 382 -
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Evaluation of energy savings in white winemaking: impact of temperature management combined with specific yeasts choice on required heat dissipation during industrial-scale fermentation
1119PDF: 338Supplementary Materials: 44HTML: 8 -
Technological innovation in the winery addressing oenology 4.0: testing of an automated system for the alcoholic fermentation management
626PDF: 396Appendix: 112HTML: 68
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