dc.contributor.author | TURCULEȚ, Nadejda | |
dc.contributor.author | GHENDOV-MOSANU, Aliona | |
dc.contributor.author | STURZA, Rodica | |
dc.date.accessioned | 2022-11-14T12:20:36Z | |
dc.date.available | 2022-11-14T12:20:36Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | TURCULEȚ, Nadejda, GHENDOV-MOSANU, Aliona, STURZA, Rodica. The reduction of contamination of bakery products with bacillus subtilis. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 63. ISBN 978-9975-45-851-1. | en_US |
dc.identifier.isbn | 978-9975-45-851-1 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/21669 | |
dc.description.abstract | The purpose of the research was to study the impact of the addition of vegetable powders from sea buckthorn berries on the pathogenic microflora Bacillus subtilis and the baking conditions on the proliferation of these pathogenic microorganisms, in order to reduce the risk of the development of rope spoilage in bakery products. | en_US |
dc.language.iso | en | 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 | wheat flour | en_US |
dc.subject | wheat bread | en_US |
dc.subject | Bacillus subtilis | en_US |
dc.subject | sea buckthorn powder | en_US |
dc.title | The reduction of contamination of bakery products with bacillus subtilis | en_US |
dc.type | Article | en_US |
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