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1دورية أكاديمية
المؤلفون: Cristian TUDOSE, Gheorghe ZGHEREA, Gabriela IORDĂCHESCU, Corina NEAGU, Doina Georgeta ANDRONOIU, Floricel CERCEL, Petru ALEXE
المصدر: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 41, Iss 2, Pp 42-50 (2017)
مصطلحات موضوعية: potassium chloride, lipid peroxidation, sensory analyses, firmness, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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2دورية أكاديمية
المصدر: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 38, Iss 2, Pp 94-103 (2014)
مصطلحات موضوعية: vegetable oils, meat emulsified products, texture, flavor, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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3دورية أكاديمية
المؤلفون: Felicia DIMA, Camelia VIZIREANU, Gabriela IORDĂCHESCU, Daniela ISTRATI, Maria Cristiana GARNAI
المصدر: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 38, Iss 1, Pp 37-47 (2014)
مصطلحات موضوعية: chicken mincemeat, animal fat, vegetable oils, texture, mouthfeel, taste, color, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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4دورية أكاديمية
المصدر: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 37, Iss 2, Pp 100-110 (2013)
مصطلحات موضوعية: Lycium barbarum, antioxidant activity, goji fruits jam, goji fruits jelly, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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5دورية أكاديمية
المؤلفون: Ştefan MANEA, Gabriela VLĂSCEANU, Gabriela IORDĂCHESCU, Alina DUNE
المصدر: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 34, Iss 2, Pp 9-14 (2010)
مصطلحات موضوعية: umami, monosodium glutamate, Spirulina platensis, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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المصدر: Journal of Engineering Studies and Research, Vol 20, Iss 2 (2017)
Journal of Engineering Studies and Research, Vol 20, Iss 2, Pp 33-38 (2014)مصطلحات موضوعية: Principal Component Analysis, lcsh:T, media_common.quotation_subject, Biology, physico-chemical properties, lcsh:Technology, food.food, food, thyme, physico-chemical properties, principal component analysis, lcsh:TA1-2040, thyme, Identification (biology), Quality (business), Food science, lcsh:Engineering (General). Civil engineering (General), media_common, Satureja hortensis
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7دورية أكاديمية
المؤلفون: Anca IORDACHESCU, Anthony MOORE, Gabriela IORDACHESCU
المصدر: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 34, Iss 1, Pp 51-56 (2010)
مصطلحات موضوعية: organic wines, consumers, Chardonay, sensory analisys, Food processing and manufacture, TP368-456
وصف الملف: electronic resource