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| dc.contributor.advisor | BULGARU, Viorica | |
| dc.contributor.author | GHIUMIUȘLIU, Alexei | |
| dc.date.accessioned | 2023-02-08T11:59:16Z | |
| dc.date.available | 2023-02-08T11:59:16Z | |
| dc.date.issued | 2023 | |
| dc.identifier.citation | GHIUMIUȘLIU, Alexei. Asigurarea stabilității untului topit: tz. de master: Programul de studiu: Calitatea şi Siguranţa Produselor Alimentare. Cond. şt. Viorica BULGARU, 2023. | en_US |
| dc.identifier.uri | http://repository.utm.md/handle/5014/22082 | |
| dc.description | Fişierul ataşat conţine: Резюме Rezumat, Summary, Содержание, Введение, Библиграфия. | en_US |
| dc.description.abstract | Цель работы - анализ стабильности топленого масла путем определения показателей качества, специфичных для продукта. Цели: характеристики топленого масла, его польза для здоровья; анализ национальных и международных нормативных актов, отвечающих за качество и безопасность топленого масла; выбор методов лабораторных исследований для определения показателей качества продукта; обоснование лабораторных результатов показателей качества топленого масла. | en_US |
| dc.description.abstract | Scopul lucrării este analiza stabilității untului topit prin determinarea indicatorilor de calitate specifici produsului. Obiectivele sânt caracteristicile untului topit, beneficiile sale pentru sănătate; analiza reglementărilor naționale și internaționale care sunt responsabile pentru calitatea și siguranța untului topit; alegerea metodelor de cercetare în laborator pentru determinarea indicatorilor de calitate ai produsului; argumentarea rezultatelor de laborator ale indicatorilor de calitate a untului topit. | en_US |
| dc.description.abstract | The purpose of the work is to analyze the stability of ghee by determining the quality indicators specific to the product. Objectives are: characteristics of ghee, its health benefits; analysis of national and international regulations responsible for the quality and safety of ghee; selection of laboratory research methods to determine product quality indicators; justification of laboratory results of ghee quality indicators. | en_US |
| dc.language.iso | ro | 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 | топленое масло | en_US |
| dc.subject | индекс Поленске | en_US |
| dc.subject | индекс Ричарда Мейслера | en_US |
| dc.subject | свободные жирные кислоты | en_US |
| dc.subject | индекс кислотности | en_US |
| dc.subject | unt topit | en_US |
| dc.subject | indice Polenske | en_US |
| dc.subject | indice Reichert-Meissl | en_US |
| dc.subject | acizi graşi liberi | en_US |
| dc.subject | indici de aciditate | en_US |
| dc.subject | ghee | en_US |
| dc.subject | Polenske index | en_US |
| dc.subject | Richard Meisler index | en_US |
| dc.subject | free fatty acids | en_US |
| dc.subject | acidity indexes | en_US |
| dc.title | Asigurarea stabilității untului topit | en_US |
| dc.title.alternative | Обеспечение стабильности топленого масла | en_US |
| dc.title.alternative | Ensuring the stability of ghee | en_US |
| dc.type | Thesis | en_US |
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