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Articolul urmator |
777 20 |
Ultima descărcare din IBN: 2024-02-23 15:30 |
Căutarea după subiecte similare conform CZU |
664.843:579.67 (1) |
Preservation of organic edible substances. Candying, crystallizing. Sterilization. Pasteurization. Canning. Freeze-drying. Preservation of plant, vegetable products (95) |
Applied microbiology (376) |
SM ISO690:2012 LINDA, Liudmila, ODOBESCU, Ludmila, VÎCEROVA, Larisa, SARANDI, Tatiana, GORDEEVA, Valentina. Sosuri din fructe şi legume cu valoare nutritivă şi biologică sporită. In: Ştiinţa în Nordul Republicii Moldova: realizări, probleme, perspective, 21-22 iunie 2019, Bălți. Balti, Republic of Moldova: Tipogr. „Indigou Color”, 2019, Ediția 3, pp. 238-243. ISBN 978-9975-3316-1-6. |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Ştiinţa în Nordul Republicii Moldova: realizări, probleme, perspective Ediția 3, 2019 |
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Conferința "Ştiinţa în Nordul Republicii Moldova: realizări, probleme, perspective" Bălți, Moldova, 21-22 iunie 2019 | ||||||
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CZU: 664.843:579.67 | ||||||
Pag. 238-243 | ||||||
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Descarcă PDF | ||||||
Rezumat | ||||||
Sauces are an integral part of many kinds of food. These products play an important role in nutrition. Sauces attribute to prepared dishes: succulence, specific taste and flavor, increasing the nutritional value of the product and improving food digestion. Contemporary dishes are considered to be precious, which provide the daily dose required by a person in biologically active substances obtained from natural raw materials. Prospects for the development of the sauce market in the Republic of Moldova are a trend towards the fundamental creation of food for the new generation. This can be accomplished using a more varied range of vegetable raw materials of fruits and vegetables rich in natural biologically active substances. |
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Cuvinte-cheie sauces, enhanced nutritional and biological value, vitamin C, carotene |
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Cerif XML Export
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