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BENEFICIAL PREPARATION OF VINEGAR MIXED WITH HERBS AND FRUIT

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2
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HONEY VINEGAR

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3
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TSIPOURO-BASED LIQUEUR AND PREPARATION METHOD THEREOF

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4
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IMMOBILISED BIOCATALYST IN CONTINUOUS-FLOW SYSTEM FOR THE COMPOSITION OF HIGH ADDED-VALUE PRODUCTS

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5
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COMPOSITION OF "RADOY" BEER AND ITS PRODUCTION METHOD

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6
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SMOKED TSIPOURO AND PRODUCTION METHDO THEREOF

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7
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IMPROVED TECHNOLOGY FOR THE PRODUCTION OF WINE AND RELATED PRODUCTS WITH USE OF NATURAL HIPPOPHAES EXTRACTS

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8
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SPARKLING WINE PRODUCTION WITH YEASTS NATURALIZED UNDER OSMOTIC STRESS CONDITIONS

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9
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OUZO-BASED DRINK OF LOW ALCOHOL CONTENT

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10
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ALCOHOLIC RUM-BASED DRINK CONTAINING LIME, SWEETENERS, SODA AND PISTACHIOS

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by this Author/Contributor:

  1. Pizza Mariagrazia
  2. Rappuoli Rino
  3. Masignani Vega
  4. Murphy Andrew J
  5. Stevens Sean

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