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Study regarding the increase of meat preservation with minimize of nutrients losses

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dc.contributor.author CONSTANTINESCU, G.
dc.contributor.author BUCULEI, A.
dc.contributor.author REBENCIUC, I.
dc.date.accessioned 2019-11-14T13:13:44Z
dc.date.available 2019-11-14T13:13:44Z
dc.date.issued 2014
dc.identifier.citation CONSTANTINESCU, G., BUCULEI, A., REBENCIUC, I. Study regarding the increase of meat preservation with minimize of nutrients losses. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 174-179. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6851
dc.description.abstract The meat processing couldn't be realised without the direct involvement of its preservation industry, industry that uses nowadays different processes alone or combined for to realise first the meat preservation in the best conditions without major changes of its nutrients values. The study is based on several important directions: the chemical composition of the meat and its global quality; ways of preservation; the preserved meat storage and analysis of the modifications that appear regarding its nutritive value. The study was realised on the basis of some analysis that can underline the nutritive value of the meat and the modifications that it undergoes being subdued to the main preservation processes: salting, smoking, salting and smoking. At the same time there are underlined the modifications that appear after the storage process even though it is realized in the proper conditions. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova 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 preservation en_US
dc.subject meat industry en_US
dc.subject nutrient en_US
dc.title Study regarding the increase of meat preservation with minimize of nutrients losses en_US
dc.type Article en_US


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