+++Journal of Food Engineering (SD) 4 шт

[bromin]

Коллеги, у кого есть возможность, помогите пожалуйста:
1. Journal of Food Engineering Volume 79, Issue 4, April 2007, Pages 1438-1444
Study of the monosaccharides and furfurals evolution during the preparation of cooked grape musts for Aceto Balsamico Tradizionale production
Marina Cocchi и др.

Код: Выделить всё

http://dx.doi.org/10.1016/j.jfoodeng.2006.01.091

2. Journal of Food Engineering Volume 82, Issue 2, September 2007, Pages 121-127
A theoretical model to predict the age of traditional balsamic vinegar
Paolo Giudici, Gloria Rinaldi

Код: Выделить всё

http://dx.doi.org/10.1016/j.jfoodeng.2007.01.014

3. Journal of Food Engineering Volume 80, Issue 1, May 2007, Pages 234-240
Measuring rheological properties for applications in quality assessment of Traditional Balsamic Vinegar: Description and preliminary evaluation of a model
Pasquale M. Falcone и др.

Код: Выделить всё

http://dx.doi.org/10.1016/j.jfoodeng.2006.05.023

4. Journal of Food Engineering Volume 86, Issue 3, June 2008, Pages 433-443
A rheological approach to the quantitative assessment of Traditional Balsamic Vinegar quality
Pasquale M. Falcone и др.

Код: Выделить всё

http://dx.doi.org/10.1016/j.jfoodeng.2007.10.017

Спасибо!!!

[tyler111]

[bromin]

tyler111, огромное спасибо за помощь!!!