DENSITY AND VISCOSITY OF GRAPE JUICE AS A FUNCTION OF CONCENTRATION AND TEMPERATURE

1993-01-01
Bayındırlı, Levent A.
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The purpose of this work was to derive multiparameter models for predicting density and viscosity of grape juice as a function of concentration and temperature.
Food Preservation , Grape Juice , Density , Temperature, Food Composition
https://hdl.handle.net/11511/56685
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Department of Food Engineering, Article

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Citation Formats
L. A. Bayındırlı, “DENSITY AND VISCOSITY OF GRAPE JUICE AS A FUNCTION OF CONCENTRATION AND TEMPERATURE,” JOURNAL OF FOOD PROCESSING AND PRESERVATION, pp. 147–151, 1993, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/56685.
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