Influence of composition and heat treatment on technological parameters of liver pate

dc.contributor.author	GORNEȚ, V.
dc.contributor.author	BAERLE, A.
dc.contributor.author	TATAROV, P.
dc.contributor.author	SUBOTIN, I.
dc.date.accessioned	2019-11-16T08:39:14Z
dc.date.available	2019-11-16T08:39:14Z
dc.date.issued	2016
dc.identifier.citation	GORNEȚ, V., BAERLE, A., TATAROV, P. et al. Influence of composition and heat treatment on technological parameters of liver pate. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 190-193. ISBN 978-9975-87-138-9.
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6972
dc.description.abstract	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.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	pate	en_US
dc.subject	liver	en_US
dc.subject	proteins	en_US
dc.title	Influence of composition and heat treatment on technological parameters of liver pate	en_US
dc.type	Article	en_US