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Possibility of using mixtures of salt and sunflower sprouts in culinary

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dc.contributor.author CHIRSANOVA, Aurica
dc.contributor.author BOIŞTEAN, Alina
dc.date.accessioned 2019-11-12T17:01:03Z
dc.date.available 2019-11-12T17:01:03Z
dc.date.issued 2012
dc.identifier.citation CHIRSANOVA, Aurica, BOIŞTEAN, Alina. Possibility of using mixtures of salt and sunflower sprouts in culinary. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 278-282. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6728
dc.description.abstract In our market today there is a wide range of different spices for different food groups. Salt is most frequently used to form the final taste of the dishes in cooking. The use of this ingredient in the mix with germs of cereals helps to enrich dishes with vitamins, micro and macro elements, minerals etc. 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 iodized salt en_US
dc.subject sprouts en_US
dc.subject sunflower seed sprouts en_US
dc.title Possibility of using mixtures of salt and sunflower sprouts in culinary en_US
dc.type Article en_US


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