New tendencies in meat drying technologies

LUPAŞCO, A.; BERNIC, M.; MELENCIUC, M.; ISTRATII, D.

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dc.contributor.author	LUPAŞCO, A.
dc.contributor.author	BERNIC, M.
dc.contributor.author	MELENCIUC, M.
dc.contributor.author	ISTRATII, D.
dc.date.accessioned	2019-11-22T09:24:49Z
dc.date.available	2019-11-22T09:24:49Z
dc.date.issued	2014
dc.identifier.citation	LUPAŞCO, A., BERNIC, M., MELENCIUC, M., ISTRATII, D. New tendencies in meat drying technologies. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 78-80. ISBN 978-9975-80-840-8.	en_US
dc.identifier.isbn	978-9975-80-840-8
dc.identifier.uri	http://repository.utm.md/handle/5014/7129
dc.description.abstract	From the very beginning of the humanity meat was one of the most consumed products, thanks to its flavor, taste an not on the last place for its value as sources of protein and a wide variety of other nutrients. The more we evolve the more food preservation problem appears. To follow the growing demands in alimentation, one should found different methods of food storage. For meat it was boiling, salting, and drying. One of the most performed methods of drying is microwaving (in vacuum, combined with convection, or others) and it opens new tendencies in drying.	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of 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	meat	en_US
dc.subject	drying	en_US
dc.subject	microwave	en_US
dc.subject	storage	en_US
dc.title	New tendencies in meat drying technologies	en_US
dc.type	Article	en_US