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Cercetări privind fabricarea salamurilor crud afumate şi elaborarea sistemului de siguranţă a alimentului

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dc.contributor.advisor CUMPANICI, Andrei
dc.contributor.author ŢURCANU, Alexandru
dc.date.accessioned 2021-02-12T10:14:39Z
dc.date.available 2021-02-12T10:14:39Z
dc.date.issued 2020
dc.identifier.citation ŢURCANU, Alexandru. Cercetări privind fabricarea salamurilor crud afumate şi elaborarea sistemului de siguranţă a alimentului: tz. de master: Programul de studiu: Calitatea şi Siguranţa Produselor Alimentare. Cond. şt. Andrei CUMPANICI. Universitatea Tehnică a Moldovei. Chişinău, 2020. en_US
dc.identifier.uri http://repository.utm.md/handle/5014/12909
dc.description Fişierul ataşat conţine: Rezumat, Summary, Cuprins, Introducere, Bibliografie. en_US
dc.description.abstract Scopul acestei lucrări este cercetarea privind fabricarea salamurilor crud afumate cu utilizarea culturilor starter și elaborarea sistemului de siguranță a alimentului. Obiectivele lucrării sunt: studierea tehnologiei de fabricare a salamurilor crud afumate; studierea surselor bibliografice de specialitate și inovațiilor științifice in vederea modernizării proceselor tehnologice de fabricare al salamurilor crud afumate; studierea factorilor ce determină calitatea şi siguranţa materiilor prime şi a adaosurilor alimentare; studierea culturilor starter și aplicarea lor la fabricarea salamurilor crud afumate; analiza efectelor culturilor starter asupra calității salamurilor crud afumate; analiza pericolelor și elaborarea unui plan HACCP; elaborarea privind fabricarea salamurilor crud afumate și elaborarea sistemului de siguranță a alimentului. en_US
dc.description.abstract The purposes of this work is to research the manufacturing process of raw smoked sausages and to analyse development of a food safety system pertaining to it. The objectives of this work are to study the production technology for raw smoked sausages; to study specialized bibliographic sources and scientific innovations in order to innovate the technological processes of manufacturing raw smoked sausages; to study the factors that determine the quality and safety of the raw materials and food additives; to study starter cultures and their application in the manufacturing process of raw smoked sausages; to analyse the effect of starter crops on the quality of raw smoked sausages; hazard analysis and elaboration of a HACCP plan; elaboration of a manufacturing process of raw smoked sausages and elaboration of a food safety system for the product. en_US
dc.language.iso ro en_US
dc.publisher Universitatea Tehnică a Moldovei en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject culturi starter en_US
dc.subject salamuri crud-afumate en_US
dc.subject starter cultures en_US
dc.subject raw smoked sausages en_US
dc.subject sausages en_US
dc.title Cercetări privind fabricarea salamurilor crud afumate şi elaborarea sistemului de siguranţă a alimentului en_US
dc.title.alternative Research on the manufacturing process of raw smoked sausages and the development of a food safety system pertaining to it en_US
dc.type Thesis en_US


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