Works matching IS 18435157 AND DT 2014 AND VI 38 AND IP 1
Results: 8
INFLUENCE OF VITAMIN C AND E ENRICHED FEEDING ON GROWTH AND CHEMICAL COMPOSITION OF RED TILAPIA (OREOCHROMIS SPP.).
- 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, 2014, v. 38, n. 1, p. 104
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RHEOLOGICAL BEHAVIOR OF INDIAN TRADITIONAL FERMENTED WHEAT BATTERS USED FOR PREPARATION OF KURDI AND SEERA.
- 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, 2014, v. 38, n. 1, p. 75
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THE COMPARATIVE EFFECT OF HEATING AND IRRADIATION ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF LICORICE ROOTS POWDERS (GLYCYRRHIZA GLABRA L.).
- 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, 2014, v. 38, n. 1, p. 64
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COMPARATIVE SENSORY ANALYSIS OF PRODUCTS WITH LOW ANIMAL FAT MEAT COMPOSITIONS.
- 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, 2014, v. 38, n. 1, p. 37
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ENHANCEMENT OF FOOD SAFETY - ANTIMICROBIAL EFFECTIVENESS OF COLD PLASMA TREATMENTS.
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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, 2014, v. 38, n. 1, p. 9
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EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON THERMAL BEHAVIOUR OF SESAME SEED.
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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, 2014, v. 38, n. 1, p. 87
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EFFECT OF STARCH ISOLATION METHOD ON PROPERTIES OF SWEET POTATO STARCH.
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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, 2014, v. 38, n. 1, p. 48
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TRENDS IN THE DEVELOPMENT OF GLUTEN-FREE BAKERY 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, 2014, v. 38, n. 1, p. 21
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