DSpace Repository

The reduction of contamination of bakery products with bacillus subtilis

Show simple item record

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


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

  • 2022
    20–22 October, 2022

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Advanced Search

Browse

My Account