Compoziția chimica a șrotului din miez de nuci Juglans Regia L.

GROSU, Carolina

dc.contributor.author	GROSU, Carolina
dc.date.accessioned	2021-12-13T09:51:42Z
dc.date.available	2021-12-13T09:51:42Z
dc.date.issued	2017
dc.identifier.citation	GROSU, Carolina. Compoziția chimica a șrotului din miez de nuci Juglans Regia L. In: Competitivitatea şi inovarea în economia cunoaşterii: mat. conf. int. 22-23 septembrie 2017, Chișinău, Republica Moldova, 2017, pp. 170-176. ISBN 978-9975-75-893-2.	en_US
dc.identifier.isbn	978-9975-75-893-2
dc.identifier.uri	http://repository.utm.md/handle/5014/18407
dc.description.abstract	Walnut kernels contain a large amount of fat (> 50% of weight), 11% protein, 5% carbohydrates and is highly caloric (about 525 kcal per 100g. product) [18]. Of special importance is the walnuts and byproducts (fr: co-produits, English: by-products) thorough processing, primarily of the oilcake resulting from oil extraction [7]. Oilcake resulting from oil extraction is only used for animal feed, therefore study of the nutritional and sensory quality and identification of its processing and use conditions in nutrition is necessary.	en_US
dc.language.iso	en	en_US
dc.publisher	Academia de Studii Economice din 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	walnut oilcakes	en_US
dc.subject	Juglans Regia L.	en_US
dc.subject	proteinaceous substances	en_US
dc.subject	dietary fibres	en_US
dc.title	Compoziția chimica a șrotului din miez de nuci Juglans Regia L.	en_US
dc.type	Article	en_US