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Akademický článek
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Autor:
SCLIFOS, Aliona, SCUTARU, Iurie
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXIX, Iss 2, Pp 161-171 (2022)
The paper investigated the influence of microorganisms on the quality of Oettinger and Timișoreana beer, in the context of improving the manufacturing methodology of the finished product. Two types of yeast were used for fermentation: Oettinger and
Externí odkaz:
https://doaj.org/article/3f8258dcd5a04c359453896face5b4e8
Autor:
REŞITCA, Vladislav, BALANUTĂ, Anatol, SCUTARU, Iurie, COVACI, Ecaterina, SCLIFOS, Aliona, PATRAȘ, Antoanela, Borta, Ana-Maria
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXIX, Iss 1, Pp 151-163 (2022)
The wine industry has been and remains a source of natural- tartaric acid. The tartaric acid can be obtained from such wastes as grape marcs, yeast, vinasse and wine stone. But the use of these wastes was limited in the Republic of Moldova by the pro
Externí odkaz:
https://doaj.org/article/9d088dcf048346098677527b44ccdd9e
Autor:
ARHIP, Vasile, SCUTARU, Iurie
Publikováno v:
Journal of Social Sciences, Vol 2, Iss 2, Pp 87-94 (2019)
The article presents a review of the stages of development of the wine sector in the Republic of Moldova after the proclamation of independence. The objective and subjective conditions that have had an impact on the development of viticulture in Mold
Externí odkaz:
https://doaj.org/article/09e71a68a5774c91b6b76c7da27e0ef2