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Action UV radiation on microbiota

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dc.contributor.author GHEORGHIEVA, Tatiana
dc.contributor.author COZMA, Ion
dc.contributor.author RUBŢOV, Silvia
dc.contributor.author CANDJA, Viorica
dc.date.accessioned 2019-11-06T13:05:14Z
dc.date.available 2019-11-06T13:05:14Z
dc.date.issued 2012
dc.identifier.citation GHEORGHIEVA, Tatiana, COZMA, Ion, RUBŢOV, Silvia, CANDJA, Viorica. Action UV radiation on microbiota. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 247-249. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6242
dc.description.abstract Vegetables and fruits with their high nutritional value have a favorable effect on the human body. The term conservation of vegetables and fruit fresh is very short. In this work we studied the influence of the most effective conservation methods: UV radiation tratement with conservation in modified atmosphere fleus mushrooms and cabbage, the carrots conopides, latues. For the assessment of treatment efficacy was studied index microbiological, chemical and sensorial phisco vegetables. 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 UV radiation en_US
dc.subject mushrooms en_US
dc.subject cauliflower en_US
dc.subject salad en_US
dc.subject conservation en_US
dc.subject microbiota en_US
dc.title Action UV radiation on microbiota en_US
dc.type Article en_US


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