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Alternative approaches to traditional cheese preservation methods
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| dc.contributor.author | POPESCU, Liliana | |
| dc.date.accessioned | 2022-01-14T11:15:14Z | |
| dc.date.available | 2022-01-14T11:15:14Z | |
| dc.date.issued | 2021 | |
| dc.identifier.citation | POPESCU, Liliana. Alternative approaches to traditional cheese preservat ion methods. In: Yesterday’s heritage – implications for the development of tomorrow’s sustainable society: mater. conf. intern, ed. 3, 11-12 februarie 2021, Chişinău, Republica Moldova, 2021, p. 180. | en_US |
| dc.identifier.uri | http://repository.utm.md/handle/5014/18771 | |
| dc.description.abstract | Cheese is a product with a high nutritional value being a source of protein, mineral salts especially calcium and phosphorus, which are essential components in the diet. The major problems encountered during cheese preservation and storage are microbial contamination and lipid oxidation. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Academia de Ştiinţe a Moldovei | 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 | cheese | en_US |
| dc.subject | preservation | en_US |
| dc.title | Alternative approaches to traditional cheese preservation methods | en_US |
| dc.type | Article | en_US |
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