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http://dspace.usarb.md:8080/jspui/handle/123456789/6282Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Sadovei, Cristina | ro |
| dc.contributor.other | Talpă, Serghei, conducător şt. | ro |
| dc.date.accessioned | 2023-11-24T08:33:29Z | - |
| dc.date.available | 2023-11-24T08:33:29Z | - |
| dc.date.issued | 2023 | - |
| dc.identifier.citation | Sadovei, Cristina. Studiul procesului tehnologic de preparare a iaurtului degresat / Cristina Sadovei ; conducător ştiinţific: Serghei Talpă // Interuniversitaria : Materialele Conferinţei Ştiinţifice Internaţionale a Studenţilor, 04 mai 2023, Ediţia a 19-a. – Bălţi : [S. n.], 2023 (CEU US). – Vol. 2. – P. 107-115. – ISBN 978-9975-50-303-7. | ro |
| dc.identifier.uri | http://dspace.usarb.md:8080/jspui/handle/123456789/6282 | - |
| dc.description.abstract | The yogurt preparation technology is based on the use of selected lactic bacteria cultures that are used in the form of monocultures or mixed cultures with appropriate biotechnological properties to obtain products of constant quality. | en |
| dc.language.iso | ro | ro |
| dc.publisher | USARB | ro |
| dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
| dc.subject | technological process | en |
| dc.subject | milk | en |
| dc.subject | pasteurization | en |
| dc.subject | temperature | en |
| dc.subject | yogurt | en |
| dc.title | Studiul procesului tehnologic de preparare a iaurtului degresat [Articol] | ro |
| dc.type | Article | en |
| Appears in Collections: | Articole | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Sadovei_studiul.pdf | 562,07 kB | Adobe PDF |  View/Open |
This item is licensed under a Creative Commons License
