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Compoziția chimica a șrotului din miez de nuci Juglans Regia L.

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dc.contributor.author GROSU, Carolina
dc.date.accessioned 2021-12-13T09:51:42Z
dc.date.available 2021-12-13T09:51:42Z
dc.date.issued 2017
dc.identifier.citation GROSU, Carolina. Compoziția chimica a șrotului din miez de nuci Juglans Regia L. In: Competitivitatea şi inovarea în economia cunoaşterii: mat. conf. int. 22-23 septembrie 2017, Chișinău, Republica Moldova, 2017, pp. 170-176. ISBN 978-9975-75-893-2. en_US
dc.identifier.isbn 978-9975-75-893-2
dc.identifier.uri http://repository.utm.md/handle/5014/18407
dc.description.abstract Walnut kernels contain a large amount of fat (> 50% of weight), 11% protein, 5% carbohydrates and is highly caloric (about 525 kcal per 100g. product) [18]. Of special importance is the walnuts and byproducts (fr: co-produits, English: by-products) thorough processing, primarily of the oilcake resulting from oil extraction [7]. Oilcake resulting from oil extraction is only used for animal feed, therefore study of the nutritional and sensory quality and identification of its processing and use conditions in nutrition is necessary. en_US
dc.language.iso en en_US
dc.publisher Academia de Studii Economice din 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 walnut oilcakes en_US
dc.subject Juglans Regia L. en_US
dc.subject proteinaceous substances en_US
dc.subject dietary fibres en_US
dc.title Compoziția chimica a șrotului din miez de nuci Juglans Regia L. en_US
dc.type Article en_US


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