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 SM ISO690:2012GORNEŢ, Viorel. Study of the influence of heat treatment on microbiological contamination of liver pate in artificial membranes. In: Modern Technologies in the Food Industry, Ed. 2, 16-18 octombrie 2014, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2014, pp. 331-337. |
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| Modern Technologies in the Food Industry 2014 | ||||||
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Conferința "Modern Technologies in the Food Industry" 2, Chişinău, Moldova, 16-18 octombrie 2014 | ||||||
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| Pag. 331-337 | ||||||
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The formation of the finished product type liver pate with membrane packing and treatment in thethermal room at 70 – 80 °C. Influence of heat treatment on liver pâté microbiological contamination in artificial membrane is accomplished by the following tasks: obtain the finished product of liver pate by artificial polyamide membrane packing, studying the dynamics of liver pâté stability changes over time at different temperatures. |
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| Cuvinte-cheie pate, microbiota, sowing, temperature, Storage |
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