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Compoziţia chimica a şrotului din miez de nuci juglans Regia L.

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cris.sourceIdoai:irek.ase.md:123456789/482
dc.creatorGrosu, Carolina
dc.date2018-06-18T06:08:14Z
dc.date2018-06-18T06:08:14Z
dc.date2017-09
dc.date.accessioned2023-11-13T10:01:14Z
dc.date.available2023-11-13T10:01:14Z
dc.descriptionPublicat in: Conferinţa Ştiinţifică Internaţională "Competitivitatea şi inovarea în economia cunoaşterii", 22-23 septembrie 2017. - Chișinău, 2017. - Vol.1. - P. 170-176. - Bibliogr.: p. 175 (18 tit.). E-ISBN 978-9975-75-893-2.
dc.descriptionWalnut kernels contain a large amount of fat (> 50% of weight), 11% protein, 5% carbohydrates and is highly caloric (about 525 kcal per 100g. product) [18]. Of special importance is the walnuts and byproducts (fr: co-produits, English: by-products) thorough processing, primarily of the oilcake resulting from oil extraction [7]. Oilcake resulting from oil extraction is only used for animal feed, therefore study of the nutritional and sensory quality and identification of its processing and use conditions in nutrition is necessary. JEL CLASSIFICATION: Q16
dc.formatapplication/pdf
dc.identifierhttp://irek.ase.md:80/xmlui/handle/123456789/482
dc.identifier.urihttps://cris.ase.md/handle/123456789/1028
dc.languageother
dc.publisherASEM
dc.subjectwalnut oilcake Juglans Regia L.
dc.subjectchemical composition
dc.subjectnutritional value
dc.subjectsensory quality
dc.subjectoptimal condition
dc.subjectproteinaceous substances
dc.subjectdietary fibres
dc.titleCompoziţia chimica a şrotului din miez de nuci juglans Regia L.
dc.typeArticle
dspace.entity.typePublication
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