dc.contributor.author | BULGARU, Viorica | |
dc.contributor.author | SANDULACHI, Elizaveta | |
dc.contributor.author | CUȘMENCO, Tatiana | |
dc.date.accessioned | 2022-04-15T06:04:45Z | |
dc.date.available | 2022-04-15T06:04:45Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | BULGARU, Viorica, SANDULACHI, Elizaveta, CUȘMENCO, Tatiana. Microbiological aspects of goat's milk yogurt with the addition of scald fruits. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 74. ISSN 1843-5114. | en_US |
dc.identifier.issn | 1843-5114 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/20137 | |
dc.description | Only Abstract | en_US |
dc.description.abstract | In this paper the study object is goat's milk yogurt with the addition of scald fruits (peach, raspberry and strawberry). The aim of this research is to highlight the antimicrobial properties of goat's milk against pathogenic bacteria and increase these properties by adding scald fruit, thus transforming goat's milk yogurt with scald fruit into a microbiologically safe product. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Galati University Press | 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 | goats milk | en_US |
dc.subject | fruits | en_US |
dc.subject | lactic acid bacteria | en_US |
dc.subject | yogurt | en_US |
dc.subject | peach | en_US |
dc.subject | raspberry | en_US |
dc.subject | strawberry | en_US |
dc.title | Microbiological aspects of goat's milk yogurt with the addition of scald fruits | en_US |
dc.type | Article | en_US |
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