Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/2035
Title: Research on quality and safety of smoked quail meat
Authors: MACARI, Vasile 
MORARI-PIRLOG, Alisa 
PAVLICENCO, Natalia 
ROTARU, Ana 
MUNTEANU, Nicolai 
Keywords: food safety;protein;cooked smoked quails;standard
Issue Date: 2022
Source: Macari, V., Pîrlog, A., & Pavlicenco, N. (2022). RESEARCH ON QUALITY AND SAFETY OF SMOKED QUAIL MEAT. Scientific Collection «InterConf+», (19(99), 560–566. https://doi.org/10.51582/interconf.19-20.02.2022.061
Conference: InterConf+
Abstract: 
This paper is dedicated to the study of the quality and safety of cooked smoked quail meat, a local product, which is made for public consumption. In order to assess the quality and safety of the researched product, the sensory, physicochemical and microbiological characteristics of the product were studied and compared with the standard for this type of product. Following the research, it was found that the product we researched is of good quality, harmless to the consumers, according to the sensory, physicochemical and microbiological indices.
URI: http://cris.utm.md/handle/5014/2035
ISSN: 2709-4685
DOI: 10.51582/interconf.19-20.02.2022.061
Appears in Collections:Proceedings Papers

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