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Titlebook: Wine Chemistry and Biochemistry; M. Victoria Moreno-Arribas,M. Carmen Polo Book 2009 Springer-Verlag New York 2009 Amino acid.Polysacchari

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發(fā)表于 2025-3-21 19:58:50 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書(shū)目名稱Wine Chemistry and Biochemistry
編輯M. Victoria Moreno-Arribas,M. Carmen Polo
視頻videohttp://file.papertrans.cn/1029/1028820/1028820.mp4
概述Scientifically written including current trends but also in a style that is clear and easy to understand.Useful book for wine researchers and enologists alike, as well as for winemakers and other prof
圖書(shū)封面Titlebook: Wine Chemistry and Biochemistry;  M. Victoria Moreno-Arribas,M. Carmen Polo Book 2009 Springer-Verlag New York 2009 Amino acid.Polysacchari
描述.The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. . .The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating withexamples throughout the chapter from enological literature..
出版日期Book 2009
關(guān)鍵詞Amino acid; Polysaccharid; biochemistry; enzymes; food safety; metabolism; microbiology; microorganism
版次1
doihttps://doi.org/10.1007/978-0-387-74118-5
isbn_softcover978-1-4419-2548-0
isbn_ebook978-0-387-74118-5
copyrightSpringer-Verlag New York 2009
The information of publication is updating

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Book 2009 very best experts for each of the areas. . .The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production proc
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Book 2009in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating withexamples throughout the chapter from enological literature..
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loss and logistic loss into multiclass datasets. The big issue with linear models is that that they perform poorly on datasets in which classes are not linearly separable. To overcome this problem, we introduced the idea of feature transformation function and applied it on a toy example. Designing a
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Fernando Zamorablems because a safe and reliable operation of computer systems, networks, infrastructure resources, and others is a major concern in industrial, public, and private organizations. However, with an increasing understanding of how the industrial, public, and private organizations’ systems work, opera
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Rafael A. Peinado,Juan C. Mauricioenets of fuzzy logic?have often been described as counterintuitive. In this text, we provide philosophical support for fuzzy?logic by providing possible answers to the two most common critiques raised about it, as well as by offering independent philosophical motivation for endorsing it.
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Maurizio Ugliano,Paul A. Henschketion. It is not an individual project, a single well-understood process, a policy or guideline, a culture aspect, or a strategic intent; it is all of these and more. It exhibits the same characteristics as quality in an IT sense—a noble objective, but difficult to define, implement, and measure.
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