dc.contributor.author | ILI, V. | |
dc.date.accessioned | 2019-11-14T11:19:41Z | |
dc.date.available | 2019-11-14T11:19:41Z | |
dc.date.issued | 2014 | |
dc.identifier.citation | ILI, V. Starter cultures MF 42–K in the preparation of raw dried sausages. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 205-209. ISBN 978-9975-80-840-8. | en_US |
dc.identifier.isbn | 978-9975-80-840-8 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/6829 | |
dc.description.abstract | This study invetigates the action of starter culture MF 42–R on the charactheristics modifications (pH, aw, W, ΔG) of the raw fermented sausages mixture during the flow sheet. The obtained results allow provisional programming of the possible modifications according to the dosage of the starter cultures and sugar used at mixture preparation, assures the microbiological stability and period of flow sheet. | 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 | raw fermented sausages | en_US |
dc.subject | fermented sausages mixture | en_US |
dc.subject | sausages mixture | en_US |
dc.title | Starter cultures MF 42–K in the preparation of raw dried sausages | en_US |
dc.type | Article | en_US |
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