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RESEARCH ON THE QUALITY AND SAFETY OF POULTRY MEAT OBTAINED IN AN INTENSIVE AND TRADITIONAL SYSTEM - A REVIEW.
- Published in:
- Lucrari Stiintifice: Seria Medicina Veterinara, 2022, v. 65, n. 2, p. 38
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- Article
The benefits of applying the microscopic examination in the analysis of meat products.
- Published in:
- Lucrari Stiintifice: Seria Medicina Veterinara, 2019, v. 62, n. 3, p. 286
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- Article
PORK SAUSAGES FORTIFIED WITH VARIOUS CONCENTRATIONS OF LAVENDER ESSENTIAL OIL: MICROBIOLOGICAL AND SENSORIAL PROPERTIES.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2021, v. 64, n. 2, p. 217
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- Article
A COMPARATIVE STUDY OF CONVENTIONAL AND ARTISANAL SALAMI BASED ON THEIR PHYSICO-CHEMICAL, AND HISTOLOGICAL CHARACTERISTIC.
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- Scientific Works. Series C, Veterinary Medicine, 2022, v. 68, n. 1, p. 163
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- Article
ASSESSMENT OF THE MICROSCOPIC STRUCTURE - COMPLEMENTARY METHOD OF QUALITY CONTROL OF SAUSAGES.
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- Scientific Works. Series C, Veterinary Medicine, 2021, v. 67, n. 1, p. 148
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- Article
MICROSCOPICAL AND PHYSICO-CHEMICAL ASPECTS OF THE COMPOSITION AND INTEGRITY OF RAW DRIED SALAMI WITH NOBLE MOULD.
- Published in:
- Scientific Works. Series C, Veterinary Medicine, 2018, v. 64, n. 2, p. 42
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- Article