Works matching IS 18435157 AND DT 2008 AND VI 1 AND IP 31
Results: 10
VALIDATION STUDY OF A HPLC METHOD ABLE TO MEASURE BIOGENIC AMINES IN CHICKEN MEAT.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2008, v. 1, n. 31, p. 44
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MICROBIOLOGICAL AND BIOCHEMICAL CHARACTERISATION OF DAIRY AND BREWERY WASTEWATER MICROBIOTA.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2008, v. 1, n. 31, p. 23
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COLD-ADAPTATION AND ALKALINE HYDROLYTIC PROPRIETIES OF THE POLAR STREPTOMYCETES PREDICTION ON PLATE ASSAY, BASED ON INSOLUBLE CHROMOGENIC SUBSTRATES WITH AZURINE CROSS-LINKED.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2008, v. 1, n. 31, p. 17
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ACTIN MONOMER-MONOMER INTERACTION -- A MOLECULAR MECHANICS STUDY.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2008, v. 1, n. 31, p. 51
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UMAMI TASTE AND THE CONSUMER PERCEPTION.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2008, v. 1, n. 31, p. 58
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PHYSICAL-CHEMICAL CHARACTERISTICS OF THE TASTE OF JAM TYPE PRODUCTS.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2008, v. 1, n. 31, p. 66
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IN VITRO AND IN VIVO RESEARCHES OF THE IRON BIOAVAILABILITY IN FORTIFIED BAKERY PRODUCTS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2008, v. 1, n. 31, p. 31
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REFRIGERATED CHICKEN MEAT FRESHNESS. CORRELATION BETWEEN EASILY HYDROLISABLE NITROGEN, pH VALUE AND BIOGENIC AMINE CONTENTS.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2008, v. 1, n. 31, p. 37
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EFFECT OF PAPAIN AND BROMELIN ON MUSCLE AND COLLAGEN PROTEINS IN BEEF MEAT.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2008, v. 1, n. 31, p. 9
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VISIBLE DETECTION OF THE COMPOUNDS GENERATED BY MAILLARD SYSTEMS IN MILD CONDITIONS.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2008, v. 1, n. 31, p. 62
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