• Corpus ID: 55670442

Study concerning the quality of apple vinegar obtained through classical method

@inproceedings{Dabija2014StudyCT,
  title={Study concerning the quality of apple vinegar obtained through classical method},
  author={Adriana Dabija and Cristian Aurel Hatnean},
  year={2014}
}
Vinegar is the product that is obtained exclusively through biotechnological process of double fermentation, alcoholic and acetic liquids or other substances of agricultural origin. This paper presents a summary of research concerning the quality of vinegar made from apples, Florina assortment, harvested from Suceava county area. Apple vinegar is obtained through double fermentation, alcoholic and acetic apple juice through the classic Orleans. In the different stages of acetic fermentation… 

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  • Editura Tehnica, Bucuresti,
  • 2000