Foaming properties of wine - Method and preliminary results

被引：6

作者：

Amerine, MA ^{[1
]}

Martini, LP ^{[1
]}

De Mattei, W ^{[1
]}

机构：

[1] Univ Calif, Davis, CA USA

来源：

INDUSTRIAL AND ENGINEERING CHEMISTRY | 1942年 / 34卷

关键词：

D O I：

10.1021/ie50386a005

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：152 / 157

页数：6

共 21 条

[1] The unit of foaminess.
Bikerman, JJ
[J]. TRANSACTIONS OF THE FARADAY SOCIETY, 1938, 34 (01): : 0634 - 0638
[2] Blom J, 1937, J I BREWING, V43, P251, DOI [DOI 10.1002/J.2050-0416.1937.TB05763.X, 10.1002/j.2050-0416.1937.tb05763.x]
[3] BLOM J, 1936, WOCHSCHR BRAU, V53, P25
[4] Measurement of static and dynamic foams in characteristic units
Clark, GL
Ross, S
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1940, 32 : 1594 - 1598
[5] FEUREISEN L, 1937, SBORNIK CESKOSLOV AK, V12, P9
[6] GARINOCANINA E, 1928, ANN ACCAD AGR TORINO, V71, P49
[7] GARINOCANINA E, 1924, GIORN VINICOLO ITAL
[8] GARINOCANINA E, 1923, STAZ SPER AGRAR ITAL, V56, P26
[9] GEYS K, 1927, WOCHSCHR BRAU, V43, P439
[10] GRAY PHILIP P., 1940, WALLERSTEIN LAB COMMUNICATIONS, V3, P159