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RESEARCH CONCERNING THE INFLUENCE OF HEAT TREATMENTS ON PHYSICO – MECHANICAL AND TEXTURAL CHARACTERISTICS OF PEARS

Agricultura, 01 March 2011, Vol.75(3-4) [Peer Reviewed Journal]

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The effect of NaCl substitution by KCl on telemea cheese properties

Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, 01 December 2016, Vol.40(2), pp.20-30 [Peer Reviewed Journal]

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STUDY UPON ROMANIAN CONSUMERS’ ATTITUDE ABOUT ENTOMOPHAGY

Agricultura, 01 July 2018, Vol.105(1-2) [Peer Reviewed Journal]

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Investigations on thermal degradation of Prunus spinosa phytochemicals by fluorescence spectroscopy and inactivation kinetics

Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, 01 November 2018, Vol.42(2), pp.122-136 [Peer Reviewed Journal]

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ph induced structural changes of the complex formed between carotenoids from sea buckthorn (Hippophae rhamnoides l.) and bovine β-lactoglobulin

Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, 01 September 2017, Vol.41(2), pp.62-74 [Peer Reviewed Journal]

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Instrumental and sensorial tests for predicting the textural profile of reformulated meatloaf

Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, 01 February 2018, Vol.42(1), pp.61-76 [Peer Reviewed Journal]

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Estimation of pressure drop in gasket plate heat exchangers

Analele Universităţii "Ovidius" Constanţa: Seria Chimie, 01 June 2016, Vol.27(1), pp.62-72 [Peer Reviewed Journal]

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Ohmic Treatment of Pear Purées (cv. ‘Conference’) in Terms of Some Quality Related Attributes

Notulae Scientia Biologicae, 01 June 2015, Vol.7(2), pp.232-238 [Peer Reviewed Journal]

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FABRICATION OF BRINE – SALTED TELEMEA CHEESE WITH DIFFERENT PROPORTIONS OF NaCl/KCl

Agricultura, 01 December 2018, Vol.107(3-4), pp.62-69 [Peer Reviewed Journal]

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THE EFFECT OF THE PARTIAL SUBSTITUTION OF PORK BACK FAT WITH VEGETABLE OILS AND WALNUTS ON THE CHEMICAL COMPOSITION, TEXTURE PROFILE AND SENSORIAL PROPERTIES OF MEATLOAF

The Annals of the University of Dunarea de Jos of Galati. Fascicle VI. Food Technology, 2015, Vol.39(1), pp.58-69 [Peer Reviewed Journal]

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