European Food Research and Technology
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal's mission is the fast publication of high quality papers on front-line research, new and novel techniques and developing trends in such disciplines as chemistry and biochemistry; technology and molecular biotechnology; nutritional chemistry and toxicology; analytical and sensory methodologies and food physics. The Editors-in-Chief are T. Henle, Technische Universität Dresden, and T. Hofmann, Technische Universitat Munchen, Germany.
237 Volumes 1,575 Issues 24,038 Articles available from 1898 - 2013Browse Volumes & Issues
From Volume 86 (1943) to Volume 87 (1944) and from Volume 88 (1948) to Volume 203 (1996), this journal was published as Zeitschrift für Lebensmittel-Untersuchung und -Forschung. From Volume 51 (1926) to Volume 85 (1943), this journal was published as Zeitschrift für Untersuchung der Lebensmittel. From Volume 1 (1898) to Volume 50 (1925), this journal was published as Zeitschrift für Untersuchung der Nahrungs- und Genußmittel, sowie der Gebrauchsgegenstände.
The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review
Małgorzata Lasik (December 2013)
- Journal Title
- European Food Research and Technology
- Volume 1 / 1898 - Volume 237 / 2013
- Print ISSN
- Online ISSN
- Springer Berlin Heidelberg
- Additional Links
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