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Superior conditioning of the grape juice

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dc.contributor.author TĂRÎŢĂ, V.
dc.contributor.author MACARI, A.
dc.contributor.author CUMPANICI, A.
dc.date.accessioned 2019-11-16T13:53:08Z
dc.date.available 2019-11-16T13:53:08Z
dc.date.issued 2016
dc.identifier.citation TĂRÎŢĂ, V., MACARI, A., CUMPANICI, A. Superior conditioning of the grape juice. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 324-328. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6999
dc.description.abstract During conditioning of the table grapes for marketing on the fresh market, produce waste is generated that could be used to produce juice. The process of grape juice clarification with bentonites was studied. Optimal doses of 3 ... 5 g/l were determined that assure superior commercial characteristics to the resulted juice. The study demonstrated the feasibility of using wastes from preparation for the market of table grapes, and the efficiency of bentonites for clarification of the grape juice. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject wastes en_US
dc.subject grape juice en_US
dc.subject juice clarification en_US
dc.title Superior conditioning of the grape juice en_US
dc.type Article en_US


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