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  • Tartaric stabilization of grape juice with ionic exchange resins 
    GOLUBI, Roman (Technical University of Moldova, 2019)
    The limpidity of grape juice is a quality requirement asked at placing in trade networks, because consumers prefer a drink with clear transparency. A specific phenomenon is the formation of tartaric crystals during long ...
  • Theoretic approaches to substantiate shelf life capacity of butter and spreads 
    BOCHAROVA-LESKINA, Anna; VERBYTSKYI, Sergii (Technical University of Moldova, 2019)
    The analysis of scientific information on the theoretical aspects and practical features of long-term freezing storage of butter and spreads is carried out. Means of mathematical modeling are substantiated, allowing ...

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