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Study on microflora of vegetable salads

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dc.contributor.author PURICE, G.
dc.contributor.author RUBȚOV, S.
dc.date.accessioned 2019-11-06T11:54:48Z
dc.date.available 2019-11-06T11:54:48Z
dc.date.issued 2012
dc.identifier.citation PURICE, G., RUBȚOV, S. Study on microflora of vegetable salads. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 91-94. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6226
dc.description.abstract Salads are prepared with a special role in human ration due to beneficial advantages on the body. These are reliable sources of minerals (K, Na, Ca, P, Mg, Fe), vitamins (vitamin C, vitamin. B1, vit. B2, vit. B6, vit. PP), easily digestible and not the least prevent constipation, obesity and helps lower cholesterol in the body, and not least, reduce the risk of diabetes. Unlike other dishes, salads are kept at t = 6.4 ˚ C no longer than 1 h, and salads of raw-for 0.5 h [2]. 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 salads en_US
dc.subject sources of minerals en_US
dc.subject unwanted microflora en_US
dc.title Study on microflora of vegetable salads en_US
dc.type Article en_US


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