Works matching IS 18435157 AND DT 2011 AND VI 35 AND IP 1
Results: 10
EFFECT OF MACERATION ENZYMES ADDITION ON THE AROMATIC WHITE WINEMAKING.
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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, 2011, v. 35, n. 1, p. 77
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THE INFLUENCE OF BIOSYNTHESIZED EXOPOLYSACCHARIDES ON SOME CHARACTERISTICS OF FERMENTED DAIRY 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, 2011, v. 35, n. 1, p. 71
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THERMAL STABILITY OF BUTTER OILS PRODUCED FROM SHEEP'S NON-PASTEURIZED AND PASTEURIZED MILK.
- 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, 2011, v. 35, n. 1, p. 63
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RHEOLOGICAL PROPERTIES OF THE WHEAT FLOUR SUPPLEMENTED WITH DIFFERENT ADDITIVES.
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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, 2011, v. 35, n. 1, p. 54
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INDUSTRIAL NUTRIENT MEDIUM USE FOR YEAST SELENIUM PREPARATION.
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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, 2011, v. 35, n. 1, p. 45
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OPTIMIZATION OF BIOSYNTHESIS CONDITIONS AND CATALITIC BEHAVIOR EVALUATION OF CELLULASE-FREE XYLANASE PRODUCED BY A NEW STREPTOMYCES SP. STRAIN.
- 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, 2011, v. 35, n. 1, p. 34
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PRELIMINARY STUDY FOR OPTIMIZATION OF ENZYMATIC HYDROLYSIS OF WASTE CELLULOSIC MATERIALS.
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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, 2011, v. 35, n. 1, p. 27
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IMPACT OF BIO-PROCESSING ON RICE.
- 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, 2011, v. 35, n. 1, p. 19
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OBTAINING FERMENTED DAIRY PRODUCTS WITH THE YOGURT CULTURE YF-L 812.
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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, 2011, v. 35, n. 1, p. 92
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EFFECT OF TUMBLING TIME AND INJECTION RATE ON THE PROCESSING CHARACTERISTICS, TENDERNESS AND COLOR OF PORK BICEPS FEMORIS MUSCLE.
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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, 2011, v. 35, n. 1, p. 9
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