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Asigurarea stabilității untului topit

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dc.contributor.advisor BULGARU, Viorica
dc.contributor.author GHIUMIUȘLIU, Alexei
dc.date.accessioned 2023-02-08T11:59:16Z
dc.date.available 2023-02-08T11:59:16Z
dc.date.issued 2023
dc.identifier.citation GHIUMIUȘLIU, Alexei. Asigurarea stabilității untului topit: tz. de master: Programul de studiu: Calitatea şi Siguranţa Produselor Alimentare. Cond. şt. Viorica BULGARU, 2023. en_US
dc.identifier.uri http://repository.utm.md/handle/5014/22082
dc.description Fişierul ataşat conţine: Резюме Rezumat, Summary, Содержание, Введение, Библиграфия. en_US
dc.description.abstract Цель работы - анализ стабильности топленого масла путем определения показателей качества, специфичных для продукта. Цели: характеристики топленого масла, его польза для здоровья; анализ национальных и международных нормативных актов, отвечающих за качество и безопасность топленого масла; выбор методов лабораторных исследований для определения показателей качества продукта; обоснование лабораторных результатов показателей качества топленого масла. en_US
dc.description.abstract Scopul lucrării este analiza stabilității untului topit prin determinarea indicatorilor de calitate specifici produsului. Obiectivele sânt caracteristicile untului topit, beneficiile sale pentru sănătate; analiza reglementărilor naționale și internaționale care sunt responsabile pentru calitatea și siguranța untului topit; alegerea metodelor de cercetare în laborator pentru determinarea indicatorilor de calitate ai produsului; argumentarea rezultatelor de laborator ale indicatorilor de calitate a untului topit. en_US
dc.description.abstract The purpose of the work is to analyze the stability of ghee by determining the quality indicators specific to the product. Objectives are: characteristics of ghee, its health benefits; analysis of national and international regulations responsible for the quality and safety of ghee; selection of laboratory research methods to determine product quality indicators; justification of laboratory results of ghee quality indicators. en_US
dc.language.iso ro en_US
dc.publisher Universitatea Tehnică a Moldovei 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 топленое масло en_US
dc.subject индекс Поленске en_US
dc.subject индекс Ричарда Мейслера en_US
dc.subject свободные жирные кислоты en_US
dc.subject индекс кислотности en_US
dc.subject unt topit en_US
dc.subject indice Polenske en_US
dc.subject indice Reichert-Meissl en_US
dc.subject acizi graşi liberi en_US
dc.subject indici de aciditate en_US
dc.subject ghee en_US
dc.subject Polenske index en_US
dc.subject Richard Meisler index en_US
dc.subject free fatty acids en_US
dc.subject acidity indexes en_US
dc.title Asigurarea stabilității untului topit en_US
dc.title.alternative Обеспечение стабильности топленого масла en_US
dc.title.alternative Ensuring the stability of ghee en_US
dc.type Thesis en_US


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