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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1536
DC FieldValueLanguage
dc.contributor.authorCOVALIOV, Eugeniaen_US
dc.contributor.authorCHIRSANOVA, Auricaen_US
dc.contributor.authorSIMINIUC, Rodicaen_US
dc.date.accessioned2022-11-29T16:22:28Z-
dc.date.available2022-11-29T16:22:28Z-
dc.date.issued2022-
dc.identifier.citationEUGENIA COVALIOV, AURICA CHIRSANOVA, RODICA SIMINIUC. Tehnologia produselor de patiserie. Indicații metodice privind efectuarea lucrărilor de laborator. Chișinău, Editura „Tehnică – UTM”, 2022. 82 p. ISBN 978-9975-45-796-5.en_US
dc.identifier.isbn978-9975-45-796-5-
dc.identifier.urihttp://cris.utm.md/handle/5014/1536-
dc.language.isootheren_US
dc.relation20.80009.5107.10. Nutriţie personalizată şi tehnologii inteligente pentru bunăstarea meaen_US
dc.titleTehnologia produselor de patiserie: Indicații metodice privind efectuarea lucrărilor de laboratoren_US
dc.typeBooken_US
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.languageiso639-1other-
crisitem.project.grantno20.80009.5107.10.-
crisitem.project.fundingProgramState Programme-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.orcid0000-0003-4574-2959-
crisitem.author.orcid0000-0003-4257-1840-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
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