CRIS of TUM
Current Research Information System (CRIS) of the Technical University of Moldova (TUM) is an open access system gathering information and digital material relating to the various research and innovation entities and activities of TUM: researchers, research units, publications, patents, thesis, awards, events, equipment, services and other.
Please use this identifier to cite or link to this item:
http://cris.utm.md/handle/5014/1048| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | CHIRSANOVA, Aurica | en_US |
| dc.contributor.author | BOIȘTEAN, Alina | en_US |
| dc.contributor.author | COVALIOV, Eugenia | en_US |
| dc.contributor.author | REȘITCA, Vladislav | en_US |
| dc.date.accessioned | 2021-12-20T09:10:39Z | - |
| dc.date.available | 2021-12-20T09:10:39Z | - |
| dc.date.issued | 2021 | - |
| dc.identifier.isbn | 978-973-744-886-6 | - |
| dc.identifier.uri | http://cris.utm.md/handle/5014/1048 | - |
| dc.description | Le gaspillage alimentaire : gestion et revalorisation des déchets alimentaires | en_US |
| dc.description.abstract | Le gaspillage alimentaire est un problème social aux conséquences importantes, dont beaucoup ne sont pas assez prises en compte ou gérées de manière inadéquate par les cadres actuels. C’est pourquoi, au cours des dernières années, le gaspillage alimentaire a suscité un intérêt croissant de la part des décideurs politiques locaux, nationaux et européens, des organisations internationales, des ONGs ainsi que des universitaires de divers domaines disciplinaires. | en_US |
| dc.language.iso | fr | en_US |
| dc.title | Valorisation de coquilles de noix broyées dans le processus de fermentation acetique afin d'obtenir du vinaigre | en_US |
| dc.type | Book chapter | en_US |
| item.grantfulltext | open | - |
| item.languageiso639-1 | other | - |
| item.fulltext | With Fulltext | - |
| crisitem.author.dept | Department of Food and Nutrition | - |
| crisitem.author.dept | Department of Food and Nutrition | - |
| crisitem.author.dept | Department of Food and Nutrition | - |
| crisitem.author.dept | Department of Food and Nutrition | - |
| crisitem.author.orcid | 0000-0002-5374-5853 | - |
| crisitem.author.orcid | 0000-0003-4574-2959 | - |
| crisitem.author.orcid | 0000-0002-6063-1731 | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| Appears in Collections: | Book/Monograph Contributions | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Valorisation-de-coquilles.pdf | 8.37 MB | Adobe PDF | View/Open |
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