Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/93582
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Type: Journal article
Title: The use of attenuated total reflectance as tool to monitor the time course of fermentation in wild ferments
Author: Cozzoino, D.
Curtin, C.
Citation: Food Control, 2012; 26(2):241-246
Publisher: Elsevier
Issue Date: 2012
ISSN: 0956-7135
1873-7129
Statement of
Responsibility: 
D. Cozzolino, C. Curtin
Abstract: Abstract not available
Keywords: Infrared; Wild yeast; Attenuated total reflectance; Wine
Rights: © 2012 Elsevier Ltd. All rights reserved.
RMID: 0030019033
DOI: 10.1016/j.foodcont.2012.02.006
Appears in Collections:Agriculture, Food and Wine publications

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