dc.contributor.author | GRIZA, Ina | |
dc.date.accessioned | 2023-12-12T09:49:40Z | |
dc.date.available | 2023-12-12T09:49:40Z | |
dc.date.issued | 2023 | |
dc.identifier.citation | GRIZA, Ina. Diversification of the technology of juice making from black berry grape varieties with the utilization of increased biologically active substances. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 45. ISBN 978‐9975‐64‐363‐4. | en_US |
dc.identifier.isbn | 978‐9975‐64‐363‐4 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/25299 | |
dc.description.abstract | This research is focused on studying the processes of obtaining grape must through competitive achievements: the analysis of the intensive technological regime through thermal-processing in different regimes (for 10-20 minutes), the hydraulic (pneumatic) pressing of whole grapes and the separation of the pigmented red must in the production process. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Technical University of Moldova | 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 | grape juice | en_US |
dc.subject | processing technology | en_US |
dc.subject | suc de struguri | en_US |
dc.subject | proces tehnologic | en_US |
dc.title | Diversification of the technology of juice making from black berry grape varieties with the utilization of increased biologically active substances | en_US |
dc.type | Article | en_US |
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