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Microbiological aspects of goat's milk yogurt with the addition of scald fruits

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dc.contributor.author BULGARU, Viorica
dc.contributor.author SANDULACHI, Elizaveta
dc.contributor.author CUȘMENCO, Tatiana
dc.date.accessioned 2022-04-15T06:04:45Z
dc.date.available 2022-04-15T06:04:45Z
dc.date.issued 2021
dc.identifier.citation BULGARU, Viorica, SANDULACHI, Elizaveta, CUȘMENCO, Tatiana. Microbiological aspects of goat's milk yogurt with the addition of scald fruits. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 74. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/20137
dc.description Only Abstract en_US
dc.description.abstract In this paper the study object is goat's milk yogurt with the addition of scald fruits (peach, raspberry and strawberry). The aim of this research is to highlight the antimicrobial properties of goat's milk against pathogenic bacteria and increase these properties by adding scald fruit, thus transforming goat's milk yogurt with scald fruit into a microbiologically safe product. en_US
dc.language.iso en en_US
dc.publisher Galati University Press 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 goats milk en_US
dc.subject fruits en_US
dc.subject lactic acid bacteria en_US
dc.subject yogurt en_US
dc.subject peach en_US
dc.subject raspberry en_US
dc.subject strawberry en_US
dc.title Microbiological aspects of goat's milk yogurt with the addition of scald fruits en_US
dc.type Article en_US


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