Evaluation of quality indicators of walnut oil and oilcake

dc.contributor.author	SANDULACHI, E.
dc.contributor.author	MACARI, A.
dc.contributor.author	RESITCA, V.
dc.contributor.author	SCRIPCARI, I.
dc.date.accessioned	2019-11-16T12:50:32Z
dc.date.available	2019-11-16T12:50:32Z
dc.date.issued	2016
dc.identifier.citation	SANDULACHI, E., MACARI, A., RESITCA, V. et al. Evaluation of quality indicators of walnut oil and oilcake. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 282-285. ISBN 978-9975-87-138-9.	en_US
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6990
dc.description.abstract	This article presents a bibliographic and experimental study was to identify the fatty acid composition of oil and oilcake walnuts. The article presents a case study of quality indicators evolution: Atherogenic Index (AI), Lipid Preventive Score (LPS) Index of thrombogenicity in walnut oil and oilcake samples cultivated in Moldova.	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	walnut	en_US
dc.subject	quality indicators walnuts oil	en_US
dc.title	Evaluation of quality indicators of walnut oil and oilcake	en_US
dc.type	Article	en_US