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.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
出版者
Universitatea Tehnică a Moldovei
其它主题
Sea buckthorn powder; Wheat bread
语言
英语
格式
application/pdf
许可
Attribution-NonCommercial-NoDerivs 3.0 United States, http://creativecommons.org/licenses/by-nc-nd/3.0/us/
ISBN
978-9975-45-851-1
类型
Journal Article
2025-07-17
2025-10-25
Dublin Core