Investigation of obtaining vinegar using concentrated juice

BOIȘTEAN, Alina

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