Possibility of using mixtures of salt and sunflower sprouts in culinary

dc.contributor.author	CHIRSANOVA, Aurica
dc.contributor.author	BOIŞTEAN, Alina
dc.date.accessioned	2019-11-12T17:01:03Z
dc.date.available	2019-11-12T17:01:03Z
dc.date.issued	2012
dc.identifier.citation	CHIRSANOVA, Aurica, BOIŞTEAN, Alina. Possibility of using mixtures of salt and sunflower sprouts in culinary. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 278-282. ISBN 978-9975-80-645-9.	en_US
dc.identifier.isbn	978-9975-80-645-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6728
dc.description.abstract	In our market today there is a wide range of different spices for different food groups. Salt is most frequently used to form the final taste of the dishes in cooking. The use of this ingredient in the mix with germs of cereals helps to enrich dishes with vitamins, micro and macro elements, minerals etc.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	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	iodized salt	en_US
dc.subject	sprouts	en_US
dc.subject	sunflower seed sprouts	en_US
dc.title	Possibility of using mixtures of salt and sunflower sprouts in culinary	en_US
dc.type	Article	en_US