Study on microflora of vegetable salads

dc.contributor.author	PURICE, G.
dc.contributor.author	RUBȚOV, S.
dc.date.accessioned	2019-11-06T11:54:48Z
dc.date.available	2019-11-06T11:54:48Z
dc.date.issued	2012
dc.identifier.citation	PURICE, G., RUBȚOV, S. Study on microflora of vegetable salads. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 91-94. ISBN 978-9975-80-645-6.	en_US
dc.identifier.isbn	978-9975-80-645-6
dc.identifier.uri	http://repository.utm.md/handle/5014/6226
dc.description.abstract	Salads are prepared with a special role in human ration due to beneficial advantages on the body. These are reliable sources of minerals (K, Na, Ca, P, Mg, Fe), vitamins (vitamin C, vitamin. B1, vit. B2, vit. B6, vit. PP), easily digestible and not the least prevent constipation, obesity and helps lower cholesterol in the body, and not least, reduce the risk of diabetes. Unlike other dishes, salads are kept at t = 6.4 ˚ C no longer than 1 h, and salads of raw-for 0.5 h [2].	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	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	salads	en_US
dc.subject	sources of minerals	en_US
dc.subject	unwanted microflora	en_US
dc.title	Study on microflora of vegetable salads	en_US
dc.type	Article	en_US