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Improving the nutritional value of food by using horticultural by-products

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dc.contributor.author RAȚU, Roxana Nicoleta
dc.contributor.author STOICA, Florina
dc.contributor.author VELEȘCU, Ionuț Dumitru
dc.contributor.author TALPĂ, Sandu
dc.contributor.author ARSENOAIA, Vlad Nicolae
dc.contributor.author POSTOLACHE, Narcisa Alina
dc.date.accessioned 2024-05-23T10:25:39Z
dc.date.available 2024-05-23T10:25:39Z
dc.date.issued 2023
dc.identifier.citation RAȚU, Roxana Nicoleta etc. Improving the nutritional value of food by using horticultural by-products. In: International Scientific Symposium "Modern Trends in the Agricultural Higher Education", October 5-6, 2023: Book of Abstracts, Chisinau, 2023, p. 164. ISBN 978-9975-64-360-3. en_US
dc.identifier.isbn 978-9975-64-360-3
dc.identifier.uri http://repository.utm.md/handle/5014/27200
dc.description Only Abstract en_US
dc.description.abstract In the present study, pumpkin skin and black grape skin were used to improve the nutritional value of two dairy products yogurt and a semi-hard cheese. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.relation.ispartofseries International Scientific Symposium "Modern Trends in the Agricultural Higher Education";October 5-6, 2023, Chisinau, Republica Moldova
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject by-products en_US
dc.subject cheese en_US
dc.subject yogurts en_US
dc.subject pumpkin skin en_US
dc.subject black grape skin en_US
dc.title Improving the nutritional value of food by using horticultural by-products en_US
dc.type Article en_US


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