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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1626
DC FieldValueLanguage
dc.contributor.authorTURCULET, Nadejdaen_US
dc.contributor.authorGHENDOV-MOŞANU, Alionaen_US
dc.contributor.authorSTURZA, Rodicaen_US
dc.date.accessioned2022-12-27T16:26:25Z-
dc.date.available2022-12-27T16:26:25Z-
dc.date.issued2022-
dc.identifier.citationTURCULEȚ, N., GHENDOV-MOSANU, A., STURZA, R. The reduction of contamination of bakery products with Bacillus Subtilis. International Conference Modern Technologies in the Food Industry–2022, 20-22 October, 2022, 61. https://mtfi.utm.md/files/Materialele_Conferintei_MTFI-2022.pdfen_US
dc.identifier.urihttp://repository.utm.md/handle/5014/21669-
dc.identifier.uri978-9975-45-851-1-
dc.identifier.urihttp://cris.utm.md/handle/5014/1626-
dc.description.abstractThe purpose of the research was to study the impact of the addition of vegetable powders from sea buckthorn berries on the pathogenic microflora Bacillus subtilis and the baking conditions on the proliferation of these pathogenic microorganisms, in order to reduce the risk of the development of rope spoilage in bakery products.en_US
dc.language.isoenen_US
dc.relation20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentarăen_US
dc.subjectbacillus subtilisen_US
dc.subjectbreaden_US
dc.subjectrope spoilageen_US
dc.subjectvegetable powderen_US
dc.titleThe reduction of contamination of bakery products with Bacillus Subtilisen_US
dc.typeArticleen_US
dc.relation.conferenceModern technologies, in the food industryen_US
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.languageiso639-1other-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.deptDepartment of Oenology and Chemistry-
crisitem.author.orcid0000-0001-5214-3562-
crisitem.author.orcid0000-0002-9552-1671-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.project.grantno20.80009.5107.09.-
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