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Studiul calităţii salamurilor crude de tip „Servelat”

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dc.contributor.advisor MACARI, Artur
dc.contributor.author CEBAN, Sava
dc.date.accessioned 2021-02-17T11:12:04Z
dc.date.available 2021-02-17T11:12:04Z
dc.date.issued 2016
dc.identifier.citation CEBAN, Sava. Studiul calităţii salamurilor crude de tip „Servelat”: tz. de master: Programul de studiu: Calitatea şi Siguranţa Produselor Alimentare. Cond. şt. Artur MACARI, 2016. en_US
dc.identifier.uri http://repository.utm.md/handle/5014/13104
dc.description Fişierul ataşat conţine: Cuprins, Rezumat, Summary. en_US
dc.description.abstract În teza de master s-a studiat tehnologia de fabricare a salamului crud-uscat conform tehnologii tradiționale și moderne. en_US
dc.description.abstract In the master's thesis the manufacturing technology of raw-dried salami according to traditional and new technologies is studied. 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 salamuri crud-uscate en_US
dc.subject salamuri crude en_US
dc.subject raw-dried salami en_US
dc.subject salami en_US
dc.subject raw sausages en_US
dc.title Studiul calităţii salamurilor crude de tip „Servelat” en_US
dc.title.alternative The quality study of Servelat type raw sausage en_US
dc.type Thesis en_US


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