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Investigation of obtaining vinegar using concentrated juice

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dc.contributor.author BOIȘTEAN, Alina
dc.date.accessioned 2024-04-30T10:12:58Z
dc.date.available 2024-04-30T10:12:58Z
dc.date.issued 2021
dc.identifier.citation BOIȘTEAN, Alina. Investigation of obtaining vinegar using concentrated juice. In: The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2021, 25-27 May. 2021, Bacau, România: Abstracts, Bacau 2021 p. 70. ISSN 2457-3388. en_US
dc.identifier.issn 2457-3388
dc.identifier.uri http://repository.utm.md/handle/5014/26979
dc.description.abstract Within the framework of this study, the technology of obtaining vinegar from grape and apple concentrates was analyzed in order to unify production. Optimal conditions have been created for alcoholic and acetic fermentation of concentrates. en_US
dc.language.iso en en_US
dc.publisher "Alma Mater" Publishing House, Bacau en_US
dc.relation.ispartofseries The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2021;25-27 May. 2021, Bacau, România
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject vinegar en_US
dc.subject grape concentrate en_US
dc.subject apple concentrate en_US
dc.title Investigation of obtaining vinegar using concentrated juice en_US
dc.type Article en_US


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