| Articolul precedent |
| Articolul urmator |
 |
 911 7 |
| Ultima descărcare din IBN: 2024-02-21 14:26 |
 SM ISO690:2012GORNEŢ, Viorel, BAERLE, Alexei, TATAROV, Pavel, SUBOTIN, Iurie. Influence of composition and heat treatment on technological parameters of liver pate. In: Modern Technologies in the Food Industry, Ed. 3, 20-22 octombrie 2016, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2016, pp. 190-193. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Modern Technologies in the Food Industry 2016 | ||||||
|
Conferința "Modern Technologies in the Food Industry" 3, Chişinău, Moldova, 20-22 octombrie 2016 | ||||||
|
||||||
| Pag. 190-193 | ||||||
|
||||||
 Descarcă PDF |
||||||
| Rezumat | ||||||
The models of pate were constructed according to linear Complete Factorial Experiment, CFE. The models describe the dependence of Water Binding Capacity (WBC), Water and Fat Retention Capacity (WRC and FRC) of the protein and fat content in raw material. Protein influence positive FRC and FRCt indexes. Fat Content has a negative influence on WRC. |
||||||
| Cuvinte-cheie pate, liver, proteins, lipids, water retention capacity, fat retention capacity |
||||||
|
|
|
|
