Research of influence of parameters of processing of the egg omelet of long–term storage by the high pressure on its consumer and technological properties

SUKMANOV, V.; MALICH, A.; DEBELIY, V.

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dc.contributor.author	SUKMANOV, V.
dc.contributor.author	MALICH, A.
dc.contributor.author	DEBELIY, V.
dc.date.accessioned	2019-11-23T12:04:50Z
dc.date.available	2019-11-23T12:04:50Z
dc.date.issued	2014
dc.identifier.citation	SUKMANOV, V., MALICH, A., DEBELIY, V. Research of influence of parameters of processing of the egg omelet of long–term storage by the high pressure on its consumer and technological properties. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 100-105. ISBN 978-9975-80-840-8.	en_US
dc.identifier.isbn	978-9975-80-840-8
dc.identifier.uri	http://repository.utm.md/handle/5014/7166
dc.description.abstract	The paper gives the results of the egg omelets high pressure processing parameters effect (value of pressure, temperature and duration of treatment) and its prescription for microbiological safety of the product during its long–term storage, compression and rheological properties, water activity. Lagrange method was used to find the optimal settings to ensure high consumer characteristics of the product at its long–term storage.	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova	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	egg omelets	en_US
dc.subject	storage life	en_US
dc.subject	high pressure	en_US
dc.title	Research of influence of parameters of processing of the egg omelet of long–term storage by the high pressure on its consumer and technological properties	en_US
dc.type	Article	en_US