Study of the influence of heat treatment on microbiological contamination of liver pate in artificial membranes

dc.contributor.author	GORNEŢ, V.
dc.date.accessioned	2019-11-15T10:57:38Z
dc.date.available	2019-11-15T10:57:38Z
dc.date.issued	2014
dc.identifier.citation	GORNEŢ, V. Study of the influence of heat treatment on microbiological contamination of liver pate in artificial membranes. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 331-337. ISBN 978-9975-80-840-8.	en_US
dc.identifier.isbn	978-9975-80-840-8
dc.identifier.uri	http://repository.utm.md/handle/5014/6922
dc.description.abstract	The formation of the finished product type liver pate with membrane packing and treatment in the thermal room at 70 – 80 °C. Influence of heat treatment on liver pâté microbiological contamination in artificial membrane is accomplished by the following tasks: obtain the finished product of liver pate by artificial polyamide membrane packing, studying the dynamics of liver pâté stability changes over time at different temperatures.	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova	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	pate	en_US
dc.subject	liver pate	en_US
dc.subject	membrane packing	en_US
dc.subject	artificial membranes	en_US
dc.subject	liver pate storage	en_US
dc.title	Study of the influence of heat treatment on microbiological contamination of liver pate in artificial membranes	en_US
dc.type	Article	en_US