<?xml version='1.0' encoding='utf-8'?>
<oai_dc:dc xmlns:dc='http://purl.org/dc/elements/1.1/' xmlns:oai_dc='http://www.openarchives.org/OAI/2.0/oai_dc/' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xsi:schemaLocation='http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd'>
<dc:creator>Gangan, S.</dc:creator>
<dc:creator>Mîrza, S.</dc:creator>
<dc:date>2013-06-04</dc:date>
<dc:description xml:lang='en'>The first part of study shows that the term food source of the product is agricultural production, meaning that comes from the ground or a biological transformation (assimilation), such as:
– of crops: wheat, corn, vegetables, fruit, etc.; – from animals: milk, eggs, meat, etc.. The second component indicates the destination of these food products, seeds and agricultural inputs. Agricultural products from the ground or biological transformation of animals are: - be consumed in the state are; - either a very short shelf-life. The concept of food. A product (food) to become food must meet three conditions: contain elements of nutrition (protein, carbohydrates, lipids and others); to satisfy appetite (to be appealing); be accepted by the society to which they relate.</dc:description>
<dc:source>Analele Ştiinţifice ale Universităţii Cooperatist-Comerciale din Moldova 2 (11) 395-399</dc:source>
<dc:subject>concept of food</dc:subject>
<dc:subject>biological transformation (assimilation)</dc:subject>
<dc:subject>elements of nutrition</dc:subject>
<dc:title>Delimitări conceptuale şi clasificări privind produsele agroalimentare
</dc:title>
<dc:type>info:eu-repo/semantics/article</dc:type>
</oai_dc:dc>