Action UV radiation on microbiota

GHEORGHIEVA, Tatiana; COZMA, Ion; RUBŢOV, Silvia; CANDJA, Viorica

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dc.contributor.author	GHEORGHIEVA, Tatiana
dc.contributor.author	COZMA, Ion
dc.contributor.author	RUBŢOV, Silvia
dc.contributor.author	CANDJA, Viorica
dc.date.accessioned	2019-11-06T13:05:14Z
dc.date.available	2019-11-06T13:05:14Z
dc.date.issued	2012
dc.identifier.citation	GHEORGHIEVA, Tatiana, COZMA, Ion, RUBŢOV, Silvia, CANDJA, Viorica. Action UV radiation on microbiota. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 247-249. ISBN 978-9975-80-645-6.	en_US
dc.identifier.isbn	978-9975-80-645-6
dc.identifier.uri	http://repository.utm.md/handle/5014/6242
dc.description.abstract	Vegetables and fruits with their high nutritional value have a favorable effect on the human body. The term conservation of vegetables and fruit fresh is very short. In this work we studied the influence of the most effective conservation methods: UV radiation tratement with conservation in modified atmosphere fleus mushrooms and cabbage, the carrots conopides, latues. For the assessment of treatment efficacy was studied index microbiological, chemical and sensorial phisco vegetables.	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	UV radiation	en_US
dc.subject	mushrooms	en_US
dc.subject	cauliflower	en_US
dc.subject	salad	en_US
dc.subject	conservation	en_US
dc.subject	microbiota	en_US
dc.title	Action UV radiation on microbiota	en_US
dc.type	Article	en_US