Alternative approaches to traditional cheese preservation methods

POPESCU, Liliana

dc.contributor.author	POPESCU, Liliana
dc.date.accessioned	2022-01-14T11:15:14Z
dc.date.available	2022-01-14T11:15:14Z
dc.date.issued	2021
dc.identifier.citation	POPESCU, Liliana. Alternative approaches to traditional cheese preservat ion methods. In: Yesterday’s heritage – implications for the development of tomorrow’s sustainable society: mater. conf. intern, ed. 3, 11-12 februarie 2021, Chişinău, Republica Moldova, 2021, p. 180.	en_US
dc.identifier.uri	http://repository.utm.md/handle/5014/18771
dc.description.abstract	Cheese is a product with a high nutritional value being a source of protein, mineral salts especially calcium and phosphorus, which are essential components in the diet. The major problems encountered during cheese preservation and storage are microbial contamination and lipid oxidation.	en_US
dc.language.iso	en	en_US
dc.publisher	Academia de Ştiinţe 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	cheese	en_US
dc.subject	preservation	en_US
dc.title	Alternative approaches to traditional cheese preservation methods	en_US
dc.type	Article	en_US