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Raw-dried salami: influence of initial composition for acceleration of drying

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dc.contributor.author MACARI, A.
dc.contributor.author ILI, V.
dc.contributor.author BAERLE, A.
dc.contributor.author MARDAR, M.
dc.date.accessioned 2019-11-16T10:51:47Z
dc.date.available 2019-11-16T10:51:47Z
dc.date.issued 2016
dc.identifier.citation MACARI, A., ILI, V., BAERLE, A. et al. Raw-dried salami: influence of initial composition for acceleration of drying. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 225-228. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6979
dc.description.abstract Mathematical Modeling was applied for study of raw-dried salami production process and quality. The influence of entrance factors as meat/lard ratio (X1), dextrose (X2) and dietary fiber (X3) was studied. Dynamics of such indexes of quality as pH, Water Activity, Humidity, Water Binding and Water Retention Capacity (WBC, WRC), Fat Content, Lactic Acid and Total Sugars were studied. Measures for reduction of drying time were proposed. 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 raw-dried salami en_US
dc.subject fractional factorial experiment en_US
dc.subject meat/lard ratio en_US
dc.title Raw-dried salami: influence of initial composition for acceleration of drying en_US
dc.type Article en_US


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