The reduction of contamination of bakery products with bacillus subtilis
2022
TURCULEȚ, Nadejda | GHENDOV-MOSANU, Aliona | STURZA, Rodica
The 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.
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Эту запись предоставил Technical University of Moldova