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Evaluation of quality indicators of walnut oil and oilcake

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dc.contributor.author SANDULACHI, E.
dc.contributor.author MACARI, A.
dc.contributor.author RESITCA, V.
dc.contributor.author SCRIPCARI, I.
dc.date.accessioned 2019-11-16T12:50:32Z
dc.date.available 2019-11-16T12:50:32Z
dc.date.issued 2016
dc.identifier.citation SANDULACHI, E., MACARI, A., RESITCA, V. et al. Evaluation of quality indicators of walnut oil and oilcake. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 282-285. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6990
dc.description.abstract This article presents a bibliographic and experimental study was to identify the fatty acid composition of oil and oilcake walnuts. The article presents a case study of quality indicators evolution: Atherogenic Index (AI), Lipid Preventive Score (LPS) Index of thrombogenicity in walnut oil and oilcake samples cultivated in Moldova. 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 walnut en_US
dc.subject quality indicators walnuts oil en_US
dc.title Evaluation of quality indicators of walnut oil and oilcake en_US
dc.type Article en_US


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