Semifabricate din tocătură de carne de ovină cu adaos de şrot din seminţe de nuci, dovleac, in şi struguri
The purpose of researches conducted in the Laboratory of Food Biotechnology of the Scientific-Practical Institute of Horticulture and Food Technology was to prepare and evaluate physico-chemical andorganoleptic properties of the semi-processed ground mutton (rolls) products supplemented with walnut,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Moldova State Agrarian University
2016-12-01
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| Series: | Stiinta Agricola |
| Subjects: | |
| Online Access: | http://sa.uasm.md/index.php/sa/article/view/48/51 |