Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Vincent E. Petrucci"'
Publikováno v:
Journal of Food Science. 70:E344-E349
y y y yer was used to understand the effect of lev er was used to understand the effect of lev er was used to understand the effect of lev er was used to understand the effect of lev er was used to understand the effect of levels of micr wer lev er l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16c102a59369c7e8f5ed8abcf91262b9
https://doi.org/10.1111/j.1365-2621.2005.tb09975.x
https://doi.org/10.1111/j.1365-2621.2005.tb09975.x
Publikováno v:
Journal of the American Oil Chemists Society. 51:77-80
Pilot scale procedures were developed for the use of fatty acid ester emulsions to decrease the time to dry the Thompson seedless grapes to raisins. Both sun and mechanical drying were used in these experiments. Mechanically harvested grapes were dip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca3799f3c6e8e2eb8b0a8cce61497646
https://doi.org/10.1007/bf00000017
https://doi.org/10.1007/bf00000017
Publikováno v:
HortScience. 23:1010-1012
Raw and composted poultry manure application rates of 0, 4.5, and 9.0 t·ha–1 in a ‘Thompson Seedless’ grape (Vitis vinifera S.) vineyard on a Ramona sandy loam (Typic Haploxeralfs) were studied for 3 years (1984–1986). Manure was side-dresse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e9531a9eeb98f155904ef34afaca989
https://doi.org/10.21273/hortsci.23.6.1010
https://doi.org/10.21273/hortsci.23.6.1010
Autor:
Vincent E. Petrucci, Robert Siegfried
Publikováno v:
American Journal of Enology and Viticulture. 27:40-41
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23dcb3f122e950c447767e2ef27151d7
https://doi.org/10.5344/ajev.1974.27.1.40
https://doi.org/10.5344/ajev.1974.27.1.40
Autor:
Vincent E. Petrucci, H. R. Bolin
Publikováno v:
Journal of Food Science. 50:1507-1507
The amino acid profile of raisins indicated that of the 2.9g amino acids per 100g dry matter of raisins, arginine was present in the greatest concentration (25%), followed by proline and glutamic acid.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf832c3191260d23b5b776663ab60f88
https://doi.org/10.1111/j.1365-2621.1985.tb10516.x
https://doi.org/10.1111/j.1365-2621.1985.tb10516.x
Autor:
Botelho, Manuel, Ribeiro, Henrique, Cruz, Amândio, Martins, Miguel, Khairnar, Kaushal S., Pardal, Rafaela, Catarino, Sofia, de Castro, Rogério, Ricardo-da-Silva, Jorge
Publikováno v:
Journal of Viticulture & Enology / Ciência e Técnica Vitivinícola; 2021, Vol. 36 Issue 2, p151-162, 12p
Autor:
Peralta, Polly, Foster, Britt
Publikováno v:
Journal of Agricultural & Food Information; 2020, Vol. 21 Issue 1/2, p32-49, 18p
Publikováno v:
Bureau of Alcohol, Tobacco & Firearms Quarterly Bulletin. 06/16/98-09/15/98, Vol. 3, p1. 19p.
Autor:
Gale Research Inc
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