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WATER QUALITY USED IN THE MANUFACTURING PROCESS OF VINEGAR
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Galoppini C., Fiorentini R., L’Aceto -Manuale practico, Ramo Editoriale degli Agricoltori, Roma, 1984;
Dan V., Microbiologia alimentelor, Ed. Alma, Galaţi, 2001;
Roux J.L., Conserver des aliments. Ed. Lavoisier, Paris, 1994, pp. 160-161;
Tagliazucchi D., Verzelloni E., Conte A., Antioxidant properies of traditional balsamic vinegar and boiled must model systems, European Food Research and Technology, volume 227/issue 3, pp. 835-843, 2008;
Căpruciu R. , Implicarea biotehnologiilor în industria alimentară, Ed. Sitech, Craiova, 2013. International Multidisciplinary Scientific GeoConfenferences SGEM 2015 www.sgem.org
Galoppini C., Fiorentini R., L’Aceto -Manuale practico, Ramo Editoriale degli Agricoltori, Roma, 1984;
Dan V., Microbiologia alimentelor, Ed. Alma, Galaţi, 2001;
Roux J.L., Conserver des aliments. Ed. Lavoisier, Paris, 1994, pp. 160-161;
Tagliazucchi D., Verzelloni E., Conte A., Antioxidant properies of traditional balsamic vinegar and boiled must model systems, European Food Research and Technology, volume 227/issue 3, pp. 835-843, 2008;
Căpruciu R. , Implicarea biotehnologiilor în industria alimentară, Ed. Sitech, Craiova, 2013. International Multidisciplinary Scientific GeoConfenferences SGEM 2015 www.sgem.org
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