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Calitatea peştelui afumat în funcţie de procesul de uscare-afumare
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Program de studii - Calitatea şi Siguranţa Produselor Alimentare (CSPA)
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Calitatea peştelui afumat în funcţie de procesul de uscare-afumare
OGLINDA, Maria
URI:
http://repository.utm.md/handle/5014/12998
Date:
2019
Abstract:
Scopul lucrării este: Optimizarea procesului de fabricare și studiul indicilor de inofensivitate și de calitate a peștelui afumat.
The goal is to optimize the manufacturing process by applying liquid fumes and to study the harmlessness and quality indices of smoked fish.
Description:
Fişierul ataşat conţine: Rezumat, Summary, Cuprins, Introducere, Bibliografie.
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The following license files are associated with this item:
Creative Commons
This item appears in the following Collection(s)
2019
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States
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