Works matching IS 18435157 AND DT 2009 AND VI 3 AND IP 33
Results: 13
ASSESSMENT OF CASEIN CONTENT IN MODEL SYSTEMS DURING HEAT TREATMENT.
- 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, 2009, v. 3, n. 33, p. 9
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SPECTOPHOTOMETRIC EVALUATION FOR THE STABILITY OF THE ASCORBIC ACID FROM THE SWEET BRIAR EXTRACT (ROSA CANINA) AND WHITE SEA BUCKTHORN (HYPPOPHAE RHAMNOIDES).
- 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, 2009, v. 3, n. 33, p. 77
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DETERMINATION OF THE MOISTURE CONTENT IN INFRARED DRIED APPLES.
- 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, 2009, v. 3, n. 33, p. 39
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SYNTHESIS AND PHYSICO-CHEMICAL CHARACTERIZATION OF 2.4-DINITROPHENYL HIDRAZONES DERIVED FROM CARBONYL COMPOUNDS WITH SOME IMPORTANCE IN THE STUDY OF FOOD QUALITY.
- 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, 2009, v. 3, n. 33, p. 83
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RESEARCH REGARDING CHANGES IN THE CHEMICAL COMPOSITION OF ANIMAL FATS DURING FREEZING STORAGE.
- 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, 2009, v. 3, n. 33, p. 33
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BIOETHANOL PRODUCTION FROM MOLASSES BY DIFFERENT STRAINS OF SACCHAROMYCES CEREVISIAE.
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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, 2009, v. 3, n. 33, p. 49
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IDENTIFICATION OF ROMANIAN WINE ADULTERATION FROM VRANCEA COUNTY.
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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, 2009, v. 3, n. 33, p. 90
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FACTORS INFLUENCING THE OBTAINING AND THE STABILITY OF DOUBLE EMULSIONS MADE OF CORN OIL.
- 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, 2009, v. 3, n. 33, p. 57
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CHANGE OF THE PHYSICO-CHEMICAL INDICES AND THE OXIDATIVE ENZYMATIC ACTIVITIES DURING THE WHITE GRAPES RIPENING.
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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, 2009, v. 3, n. 33, p. 70
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MATHEMATICAL MODELS FOR MOISTURE SORPTION ISOTHERMS OF BARLEY AND WHEAT.
- 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, 2009, v. 3, n. 33, p. 28
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PRELIMINARY HEMATOLOGIC STUDIES ON POLYODON SPATHULA (WALBAUM, 1792) REARED IN CONTROLLED SYSTEM.
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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, 2009, v. 3, n. 33, p. 62
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CHEMICAL AND FUNCTIONAL CHARACTERIZATION OF CHICKPEA PROTEIN DERIVATES.
- 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, 2009, v. 3, n. 33, p. 16
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THE USE OF TARTARY BUCKWHEAT WHOLE FLOUR TO INTRODUCE RUTIN IN PREVENTIVE AMOUNTS IN BREAD TYPICAL OF THE REGION OF TUSCANY (CENTRAL ITALY).
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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, 2009, v. 3, n. 33, p. 45
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