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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