The use of spread in human food

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