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Artículo
The color of wine - a historical-perspective .I. Spectral evaluations
(Hindawi, 1993)
In the 1930s trade transactions required that the color of wine be more rigidly specified. The wine‐colorimeter was useful with this purpose. Intensity of color was the first property to be considered. From the beginning ...
Artículo
Artículo
The color of wine: a historical perspective. II. Trichromatic methods
(Hindawi, 1993)
The trichromatic theory was applied to wines at the end of the 1930s. Trichromatic co‐ordinates, dominant wavelength, purity and luminance were determined. The Munsell system and the Lovibond method, which had industrial ...
Artículo
Fibra dietética: problemas en la definición y métodos de análisis
(Reed Business Information, 1997)