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http://cris.utm.md/handle/5014/2035| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | MACARI, Vasile | en_US |
| dc.contributor.author | MORARI-PIRLOG, Alisa | en_US |
| dc.contributor.author | PAVLICENCO, Natalia | en_US |
| dc.contributor.author | ROTARU, Ana | en_US |
| dc.contributor.author | MUNTEANU, Nicolai | en_US |
| dc.date.accessioned | 2023-11-28T23:35:40Z | - |
| dc.date.available | 2023-11-28T23:35:40Z | - |
| dc.date.issued | 2022 | - |
| dc.identifier.citation | 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 | en_US |
| dc.identifier.issn | 2709-4685 | - |
| dc.identifier.uri | http://cris.utm.md/handle/5014/2035 | - |
| dc.description.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. | en_US |
| dc.language.iso | en | en_US |
| dc.subject | food safety | en_US |
| dc.subject | protein | en_US |
| dc.subject | cooked smoked quails | en_US |
| dc.subject | standard | en_US |
| dc.title | Research on quality and safety of smoked quail meat | en_US |
| dc.type | Article | en_US |
| dc.relation.conference | InterConf+ | en_US |
| dc.identifier.doi | 10.51582/interconf.19-20.02.2022.061 | - |
| item.grantfulltext | open | - |
| item.languageiso639-1 | other | - |
| item.fulltext | With Fulltext | - |
| Appears in Collections: | Proceedings Papers | |
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