Suggestion de sujets dans votre recherche.
Suggestion de sujets dans votre recherche.
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Immobilized saccharomyces cerevisiae and leuconostoc oenus for alcoholic and malolactic fermentation in continuous wine making
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Competency in Process Control - Industry Guidelines
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65
Emission estimation technique manual for malting processes
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66
Transformation of the collagen structure during beamhouse processes and combined tanning
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67
Temperature control in the technology process drying
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68
Yeast diversity and persistence in botrytis-affected wine fermentations
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69
Synergetic control and synchronisation of chaotic systems
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Astringent subqualities elicited by red wine , the role of ethanol and pH
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74
Process optimization for supercritical concentration of orange peel oil
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75
Modelling of an industrial process of pleuromutilin fermentation using feedforward neural networks
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76
Joint safety and security modeling for risk assessment in cyber physical systems
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The basics of deployment flowcharting & process mapping
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79
The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines
The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines
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80
Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates
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