Studiul procesului tehnologic de preparare a iaurtului degresat [Articol]

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