Emulsions alimentaires - aspects technologiques et nutritionnels

dc.contributor.author	CAPCANARI, Tatiana
dc.contributor.author	PALADI, Daniela
dc.contributor.author	POPOVICI, Cristina
dc.date.accessioned	2019-07-23T10:37:16Z
dc.date.available	2019-07-23T10:37:16Z
dc.date.issued	2018
dc.identifier.citation	CAPCANARI, Tatiana, PALADI, Daniela, POPOVICI, Cristina. Emulsions alimentaires - aspects technologiques et nutritionnels. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, p. 321. ISBN 978-9975-87-428-1.	en_US
dc.identifier.isbn	978-9975-87-428-1
dc.identifier.uri	http://repository.utm.md/handle/5014/3739
dc.language.iso	fr	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	food emulsions	en_US
dc.subject	walnuts oil	en_US
dc.subject	lipids	en_US
dc.subject	antioxidants	en_US
dc.subject	emulsions alimentaire	en_US
dc.subject	shuile de noix grecque	en_US
dc.subject	lipides	en_US
dc.subject	antioxydants	en_US
dc.subject	emulsii alimentare	en_US
dc.subject	ulei de nuci	en_US
dc.subject	lipide	en_US
dc.subject	antioxidanţi	en_US
dc.title	Emulsions alimentaires - aspects technologiques et nutritionnels	en_US
dc.type	Article	en_US