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| dc.contributor.advisor | CARABULEA, Boris | |
| dc.contributor.author | GRIGORUŢA, Ana | |
| dc.date.accessioned | 2021-02-15T10:29:21Z | |
| dc.date.available | 2021-02-15T10:29:21Z | |
| dc.date.issued | 2019 | |
| dc.identifier.citation | GRIGORUŢA, Ana. Perfectarea tehnologiei de fabicare a pîinei de secară: tz. de master: Programul de studiu: Calitatea şi Siguranţa Produselor Alimentare. Cond. şt. Boris CARABULEA. Universitatea Tehnică a Moldovei. Chişinău, 2019. | en_US |
| dc.identifier.uri | http://repository.utm.md/handle/5014/12984 | |
| dc.description | Fişierul ataşat conţine: Rezumat, Summary, Cuprins, Introducere, Bibliografie. | en_US |
| dc.description.abstract | Scopul tezei de master este perfectarea tehnologiei de fabicare a pîinei de secară și ca obiective au fost propuse studierea proprietăților tehnologice ale materiilor prime destinate fabricării pîine de secara, analiza indicilor de calitate a materiei prime și produselor finit, schimbările fizico-chimice și microbiologice în procesul de păstrare a pîine de secară. | en_US |
| dc.description.abstract | The aim of the master thesis is the development of rye bread making technology and as objectives it has been proposed to study the technological properties of raw materials for the production of rye bread, analysis of the quality indices of raw material and finished products, physico-chemical and microbiological changes in the process storage of rye bread. | en_US |
| dc.language.iso | ro | 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 | pîine de secară | en_US |
| dc.subject | rye bread | en_US |
| dc.subject | bread | en_US |
| dc.title | Perfectarea tehnologiei de fabicare a pîinei de secară | en_US |
| dc.type | Thesis | en_US |
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