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The use of spread in human food

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dc.contributor.author CHIŢANU, Ana
dc.date.accessioned 2023-12-12T12:58:22Z
dc.date.available 2023-12-12T12:58:22Z
dc.date.issued 2023
dc.identifier.citation CHITANU, Ana. The use of spread in human food. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 51. ISBN 978‐9975‐64‐363‐4. en_US
dc.identifier.isbn 978‐9975‐64‐363‐4
dc.identifier.uri http://repository.utm.md/handle/5014/25309
dc.description.abstract New technologies and a wide range of dairy products, balanced in food and biological value, contribute to the improvement of the nutrition system. In this regard, there is undoubted interest in the creation of functional food products based on the achievements of modern biotechnology and nutrition science, whichare intended for a targeted impact on the human body. The spread is really similar to both butter and margarine, but in the end it is a completely separate product consisting of vegetable and dairy fats. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova 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 dairy spread en_US
dc.subject functional foods en_US
dc.subject produs lactat tartinabil en_US
dc.subject alimente funcţionale en_US
dc.title The use of spread in human food en_US
dc.type Article en_US


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