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2017-11-27
Technological and sensorial role of yeast β-glucan in meat batter reformulations
2017-11-27
Enzymatic Quantification of β-glucan in a Finely Comminuted Meat Product System
2017-11-27
Inactivation of Salmonella enterica serovar Typhimurium on egg surface, by direct and indirect treatments with cold atmospheric plasma
2017-11-27
Polylactic acid/cellulose fibres based composites for food packaging applications
2017-11-27
Synergistic effects of the biological and chemical preservatives in dough fermentation
2017-11-27
Consumption and attitudes regarding berries-based products – comparative analysis of Romania, France and Turkey
2017-11-27
L-selectin gene P213S polymorphism involvement in some human pathologies
2017-11-27
A survey of the cereal contamination with deoxynivalenol in Romania, for 2011-2013 period
2017-11-19
Obtaining nutritionally improved confectionery and pastry products / obţinerea produselor de cofetărie şi patiserie cu calităţi nutriţioanle îmbunătăţite
ISSN 2537–3773, ISSN-L 2344–4118
2017-11-19
Considerations regarding the harvesting technologies of Jerusalem artichoke
Bdi Publicatii