Optimization of Traditional Date Vinegar Preparation Using Full Factorial Design-Reference-Cited by-同舟云学术

Optimization of Traditional Date Vinegar Preparation Using Full Factorial Design

Published:2016-04 Issue:2 Volume:74 Page:137-144
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Halladj Fatima¹,Boukhiar Aissa¹,Amellal Hayat²,Benamara Salem¹

Affiliation:

1. Research Laboratory of Food Technology, Faculty of Engineering Sciences, M'Hamed Bougara University, Boumerdès, 35000, Algeria

2. Laboratory of Sweets Technology, Valorization, Physical Chemistry of Biological Materials, and Biodiversity, Biology Department, Faculty of Sciences, M'Hamed Bougara University, Boumerdès, 35000, Algeria

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2016-2188-01

Reference50 articles.

1. Effect of biological ageing of wine on its nitrogen composition for producing high quality vinegar

2. PRODUCTION OF NATURAL BUTYLATED HYDROXYTOLUENE AS AN ANTIOXIDANT BY FRESHWATER PHYTOPLANKTON1

3. Antibiotic Susceptibility Testing by a Standardized Single Disk Method

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