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Sausages for children’s nutrition: influence of low content of fats on organoleptic characteristics

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dc.contributor.author MACARI, A.
dc.contributor.author LUNGU, L.
dc.contributor.author CARABAJAC, E.
dc.date.accessioned 2019-07-22T08:14:35Z
dc.date.available 2019-07-22T08:14:35Z
dc.date.issued 2018
dc.identifier.citation MACARI, A., LUNGU, L., CARABAJAC. E. Sausages for children’s nutrition: influence of low content of fats on organoleptic characteristics. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 183-186. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/3710
dc.description.abstract This article represents an experimental and bibliographic scientific study of meat products for children nutrition with a low content of fat. With physical and chemical methods have been analyzed fat content in the raw material, finished products and with sensory methods were studied the influence of low content on the organoleptic characteristics of sausages for children 's nutrition. en_US
dc.language.iso en en_US
dc.publisher Tehnica–Info 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 sausages for childrens en_US
dc.subject crenvurşti pentru copii en_US
dc.title Sausages for children’s nutrition: influence of low content of fats on organoleptic characteristics en_US
dc.type Article en_US


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