Works matching IS 18435157 AND DT 2016 AND VI 40 AND IP 1
Results: 8
IMPLICATION OF HUMAN HANDLING ON PACKAGED SAUSAGE ROLLS DURING SALE.
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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, 2016, v. 40, n. 1, p. 90
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FATTY ACID COMPOSITION OF OIL OBTAINED FROM IRRADIATED AND NON-IRRADIATED WHOLE FRUIT AND FRUIT FLESH OF OLIVES (OLEA EUROPAEA 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, 2016, v. 40, n. 1, p. 78
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COMPOSITION OF LACTIC ACID BACTERIA IN DAIRY PRODUCTS AND THEIR EFFECT ON TOURISM DEVELOPMENT OF INNER MONGOLIA.
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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, 2016, v. 40, n. 1, p. 67
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NUTRITIONAL CONSTITUENTS OF SOYBEAN GROWN IN NORTHEAST REGION OF CHINA.
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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, 2016, v. 40, n. 1, p. 58
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INVESTIGATIONS ON THE CAPACITY OF LACTIC ACID BACTERIA TO PRODUCE ACE INHIBITORY PEPTIDES.
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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, 2016, v. 40, n. 1, p. 43
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OPTIMIZATION OF BREAD QUALITY OF 650 WHEAT FLOUR TYPE WITH NATIVE INULIN BY RESPONSE SURFACE METHODOLOGY.
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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, 2016, v. 40, n. 1, p. 32
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DEVELOPMENT OF THE METHOD OF PEANUTS DETOXIFICATION AND IMPROVEMENT OF ITS DIGESTION.
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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, 2016, v. 40, n. 1, p. 9
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OPTIMIZATION OF LACTOBACILLUS RHAMNOSUS VIABILITY DURING FREEZE-DRYING BY BOX-BEHNKEN DESIGN.
- 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, 2016, v. 40, n. 1, p. 23
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