The reduction of contamination of bakery products with bacillus subtilis

dc.contributor.author	TURCULEȚ, Nadejda
dc.contributor.author	GHENDOV-MOSANU, Aliona
dc.contributor.author	STURZA, Rodica
dc.date.accessioned	2022-11-14T12:20:36Z
dc.date.available	2022-11-14T12:20:36Z
dc.date.issued	2022
dc.identifier.citation	TURCULEȚ, Nadejda, GHENDOV-MOSANU, Aliona, STURZA, Rodica. The reduction of contamination of bakery products with bacillus subtilis. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 63. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21669
dc.description.abstract	The purpose of the research was to study the impact of the addition of vegetable powders from sea buckthorn berries on the pathogenic microflora Bacillus subtilis and the baking conditions on the proliferation of these pathogenic microorganisms, in order to reduce the risk of the development of rope spoilage in bakery products.	en_US
dc.language.iso	en	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	wheat flour	en_US
dc.subject	wheat bread	en_US
dc.subject	Bacillus subtilis	en_US
dc.subject	sea buckthorn powder	en_US
dc.title	The reduction of contamination of bakery products with bacillus subtilis	en_US
dc.type	Article	en_US