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STUDY ON THE BREWING OF APPLE CIDER : ON THE CLARIFICATION AND THE FLAVOR IMPROVEMENT OF APPLE CIDER

机译：苹果酒的酿造研究：苹果渣的澄清和风味改良

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渡辺正; 畑孝子;
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年度 1961
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正文语种 jpn
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1. Harvester: for cider died apples: Some cider apples are small, which makes them expensive to hand harvest [J] . Geraldine Warner Goodfruit Grower . 2012,第15期

机译：收割机：苹果酒死苹果：一些苹果酒很小，手工收割起来很贵
2. Determination of the Best Formula Apple Cider Beverages in the Production Process through Consumer's Acceptance and Laboratory's Integration (Case Study in Apple Cider BeveragesCluster in Batu City, East Java) [J] . Siti Asmaul Mustaniroh, Ria Martha Kristanti, Jaya Mahar Maligan Research journal of applied science, engineering and technology . 2017,第10期

机译：通过消费者认可和实验室整合确定生产过程中最佳配方苹果酒饮料（东爪哇省tu都市苹果酒饮料集群的案例研究）
3. Determination of the Best Formula Apple Cider Beverages in the Production Process through Consumer's Acceptance and Laboratory's Integration (Case Study in Apple Cider Beverages Cluster in Batu City, East Java) [J] . Siti Asmaul Mustaniroh, Ria Martha Kristanti, Jaya Mahar Maligan Research journal of applied science, engineering and technology . 2017,第10期

机译：通过消费者认可和实验室整合确定生产过程中最佳配方苹果酒饮料（东爪哇省tu都市苹果酒饮料集群的案例研究）
4. Effect of Irradiation and Other Processing Treatments on the Flavor Quality of Apple Cider [C] . Terri D. Boylston, Loretta R. Crook, Cheryll A. Reitmeier, Food flavor : Chemistry, sensory evaluation, and biological activity . 2005

机译：辐照及其他加工处理对苹果酒风味品质的影响
5. Patulin: Surveillance in Michigan apple cider and juice, and factors influencing its production and concentration in apple products. [D] . Harris, Kerri Latrice. 2007

机译：Patulin：密歇根州苹果酒和果汁的监视以及影响其在苹果产品中的生产和浓度的因素。
6. Evaluation of Volatilomic Fingerprint from Apple Fruits to Ciders: A Useful Tool to Find Putative Biomarkers for Each Apple Variety [O] . Sonia Medina, Rosa Perestrelo, Regina Pereira, 2020

机译：评估苹果水果的VolatiLomic指纹贴图：为每个苹果品种找到推定生物标志物的有用工具
7. The chemical composition of apples and cider. I. The composition of apples in relation to cider and vinegar production. II. The composition of cider as determined by dominant fermentation with pure yeasts. By Wm. B. Alwood ... R. J. Davidson ... W. A. P. Moncure ... [O] . William Bradford Alwood, Robert James. Davidson, W. A. P. Moncure 1904

机译：苹果和苹果酒的化学成分。 I.与苹果酒和醋制造有关的苹果的组成。 II。苹果酒的组成，用纯酵母占优势发酵确定。通过WM。 B. Alwood ...... R. J. Davidson ... W. A.P. Moncure ...

STUDY ON THE BREWING OF APPLE CIDER : ON THE CLARIFICATION AND THE FLAVOR IMPROVEMENT OF APPLE CIDER

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