Sausages for children’s nutrition: influence of low content of fats on organoleptic characteristics

dc.contributor.author	MACARI, A.
dc.contributor.author	LUNGU, L.
dc.contributor.author	CARABAJAC, E.
dc.date.accessioned	2019-07-22T08:14:35Z
dc.date.available	2019-07-22T08:14:35Z
dc.date.issued	2018
dc.identifier.citation	MACARI, A., LUNGU, L., CARABAJAC. E. Sausages for children’s nutrition: influence of low content of fats on organoleptic characteristics. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 183-186. ISBN 978-9975-87-428-1.	en_US
dc.identifier.isbn	978-9975-87-428-1
dc.identifier.uri	http://repository.utm.md/handle/5014/3710
dc.description.abstract	This article represents an experimental and bibliographic scientific study of meat products for children nutrition with a low content of fat. With physical and chemical methods have been analyzed fat content in the raw material, finished products and with sensory methods were studied the influence of low content on the organoleptic characteristics of sausages for children 's nutrition.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica–Info	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	sausages for childrens	en_US
dc.subject	crenvurşti pentru copii	en_US
dc.title	Sausages for children’s nutrition: influence of low content of fats on organoleptic characteristics	en_US
dc.type	Article	en_US