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Evaluarea organoleptică a conservelor de tomate marinate cu acidifiant din mere

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dc.contributor.author CRUCIRESCU, Diana
dc.contributor.author VOITCO, Elena
dc.contributor.author RABOTNICOVA, Ludmila
dc.contributor.author ARNĂUT, Svetlana
dc.contributor.author FIODOROV, Stanislav
dc.contributor.author COJOCARU, Adriana
dc.date.accessioned 2023-12-13T11:53:37Z
dc.date.available 2023-12-13T11:53:37Z
dc.date.issued 2022
dc.identifier.citation CRUCIRESCU, Diana et al. Evaluarea organoleptică a conservelor de tomate marinate cu acidifiant din mere. In: Universitatea Agrară de Stat din Moldova. Lucrări ştiinţifice. Vol.56: mater. Simpoz. Şt. intern. "Sectorul agroalimentar – realizări și perspective", 19-20 noiembrie 2021, Chişinău, 2022, pp. 201-203. ISBN 978-9975-64-271-2. en_US
dc.identifier.isbn 978-9975-64-271-2
dc.identifier.uri http://repository.utm.md/handle/5014/25347
dc.description.abstract In this paper are presented the results of the study of substituting acetic acid with apple acidifier, to obtain pickled tomatoes. Organoleptic indices of the experimental samples were determined by applying 2 methods of organoleptic evaluation. It was found that replacing the acid in the production recipe with apple acidifier improves the organoleptic indicators, giving the finished product. en_US
dc.language.iso en en_US
dc.publisher Universitatea Agrară de Stat 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 organoleptic evaluation en_US
dc.subject apples acidifier en_US
dc.subject tomatoes pickles en_US
dc.subject evaluarea organoleptică en_US
dc.subject acidifiant din mere en_US
dc.subject tomate marinate en_US
dc.subject conserve de tomate en_US
dc.title Evaluarea organoleptică a conservelor de tomate marinate cu acidifiant din mere en_US
dc.title.alternative Organoleptic evaluation of tomatoes pickles with apples acidifier en_US
dc.type Article en_US


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