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Modern experience of the use of iodinated salt in the production of canned vegetables

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dc.contributor.author POPEL, Svetlana
dc.contributor.author DRAGANOVA, Elena
dc.contributor.author CONDRASHOVA, Iulia
dc.date.accessioned 2019-11-06T11:20:04Z
dc.date.available 2019-11-06T11:20:04Z
dc.date.issued 2012
dc.identifier.citation POPEL, Svetlana, DRAGANOVA, Elena, CONDRASHOVA, Iulia. Modern experience of the use of iodinated salt in the production of canned vegetables. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 55-60. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6215
dc.description.abstract In this work the results of researches on the utilization of the iodated salt at the production in industrial conditions of the tinned food „Red natural beans”, „Whine natural beans”, „Canned green peas”, „Canned sweet corn”, “Pickled cucumbers”, „Salted tomatoes” and „Salted cucumbers” are presented. There have been settled the indices of their quality (exterior factors, physico-chemical factors, microbiological factors, factors of safety) in comparison with the control samples of the same production that was made using the common salt. The obtained results are to be used in the decision taking on the general use of the iodated salt in the canned goods industry of the Republic of Moldova. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM 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 iodine salt en_US
dc.subject tinned food en_US
dc.subject industrial production en_US
dc.title Modern experience of the use of iodinated salt in the production of canned vegetables en_US
dc.type Article en_US


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