Study and applications of the surface tension of still wines

P. Glampedaki; E. Chatzidimitriou; A. Paraskevopoulou; S. Pegiadou-Koemtzopoulou

Study and applications of the surface tension of still wines

P. Glampedaki, E. Chatzidimitriou, A. Paraskevopoulou, S. Pegiadou-Koemtzopoulou

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Academic

Original language	English
Title of host publication	Proceedings of the 5th International Congress on Food Technology
Subtitle of host publication	Consumer Protection through Food Progress Improvement & Innovation in the Real World”
Place of Publication	Thessaloniki
Publisher	Hellenic Association of Food Technologists
Pages	123-130
Volume	2
Publication status	Published - 2007
Event	5th International Congress on Food Technology 2007: Consumer Protection through Food Progress Improvement & Innovation in the Real World - Thessaloniki, Greece Duration: 9 Mar 2007 → 11 Mar 2007

Conference

Conference	5th International Congress on Food Technology 2007
Country/Territory	Greece
City	Thessaloniki
Period	9/03/07 → 11/03/07

Cite this

Glampedaki, P., Chatzidimitriou, E., Paraskevopoulou, A., & Pegiadou-Koemtzopoulou, S. (2007). Study and applications of the surface tension of still wines. In Proceedings of the 5th International Congress on Food Technology: Consumer Protection through Food Progress Improvement & Innovation in the Real World” (Vol. 2, pp. 123-130). Hellenic Association of Food Technologists.

Glampedaki, P. ; Chatzidimitriou, E. ; Paraskevopoulou, A. ; Pegiadou-Koemtzopoulou, S. / Study and applications of the surface tension of still wines. Proceedings of the 5th International Congress on Food Technology: Consumer Protection through Food Progress Improvement & Innovation in the Real World”. Vol. 2 Thessaloniki : Hellenic Association of Food Technologists, 2007. pp. 123-130

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title = "Study and applications of the surface tension of still wines",

author = "P. Glampedaki and E. Chatzidimitriou and A. Paraskevopoulou and S. Pegiadou-Koemtzopoulou",

year = "2007",

language = "English",

volume = "2",

pages = "123--130",

booktitle = "Proceedings of the 5th International Congress on Food Technology",

publisher = "Hellenic Association of Food Technologists",

note = "5th International Congress on Food Technology 2007 : Consumer Protection through Food Progress Improvement & Innovation in the Real World ; Conference date: 09-03-2007 Through 11-03-2007",

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Glampedaki, P, Chatzidimitriou, E, Paraskevopoulou, A & Pegiadou-Koemtzopoulou, S 2007, Study and applications of the surface tension of still wines. in Proceedings of the 5th International Congress on Food Technology: Consumer Protection through Food Progress Improvement & Innovation in the Real World”. vol. 2, Hellenic Association of Food Technologists, Thessaloniki, pp. 123-130, 5th International Congress on Food Technology 2007, Thessaloniki, Greece, 9/03/07.

Study and applications of the surface tension of still wines. / Glampedaki, P.; Chatzidimitriou, E.; Paraskevopoulou, A.; Pegiadou-Koemtzopoulou, S.

Proceedings of the 5th International Congress on Food Technology: Consumer Protection through Food Progress Improvement & Innovation in the Real World”. Vol. 2 Thessaloniki : Hellenic Association of Food Technologists, 2007. p. 123-130.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Academic

TY - GEN

T1 - Study and applications of the surface tension of still wines

AU - Glampedaki, P.

AU - Chatzidimitriou, E.

AU - Paraskevopoulou, A.

AU - Pegiadou-Koemtzopoulou, S.

PY - 2007

Y1 - 2007

M3 - Conference contribution

VL - 2

SP - 123

EP - 130

BT - Proceedings of the 5th International Congress on Food Technology

PB - Hellenic Association of Food Technologists

CY - Thessaloniki

T2 - 5th International Congress on Food Technology 2007

Y2 - 9 March 2007 through 11 March 2007

ER -

Glampedaki P, Chatzidimitriou E, Paraskevopoulou A, Pegiadou-Koemtzopoulou S. Study and applications of the surface tension of still wines. In Proceedings of the 5th International Congress on Food Technology: Consumer Protection through Food Progress Improvement & Innovation in the Real World”. Vol. 2. Thessaloniki: Hellenic Association of Food Technologists. 2007. p. 123-130