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Influence of composition and heat treatment on technological parameters of liver pate

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dc.contributor.author GORNEȚ, V.
dc.contributor.author BAERLE, A.
dc.contributor.author TATAROV, P.
dc.contributor.author SUBOTIN, I.
dc.date.accessioned 2019-11-16T08:39:14Z
dc.date.available 2019-11-16T08:39:14Z
dc.date.issued 2016
dc.identifier.citation GORNEȚ, V., BAERLE, A., TATAROV, P. et al. Influence of composition and heat treatment on technological parameters of liver pate. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 190-193. ISBN 978-9975-87-138-9.
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6972
dc.description.abstract The models of pate were constructed according to linear Complete Factorial Experiment, CFE. The models describe the dependence of Water Binding Capacity (WBC), Water and Fat Retention Capacity (WRC and FRC) of the protein and fat content in raw material. Protein influence positive FRC and FRCt indexes. Fat Content has a negative influence on WRC. 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 pate en_US
dc.subject liver en_US
dc.subject proteins en_US
dc.title Influence of composition and heat treatment on technological parameters of liver pate en_US
dc.type Article en_US


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