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DABIJA, Adriana

• Vol 14, No 2 (2015) - Articles
  STUDY ON FLOUR QUALITY ASSESSMENT DESIGNED TO OBTAIN BISCUITS
  Abstract  PDF
• Vol 13, No 1 (2014) - Articles
  RESEARCH CONCERNING PHYSICO-CHEMICAL AND MICROBIOLOGICAL CHARACTERISTCS OF QUINOA, DRIED MILK AND OAT BRAN YOGURT
  Abstract  PDF
• Vol 13, No 1 (2014) - Articles
  ASPECTS CONCERNING THE OBTAINMENT OF CHEESE WHEY CREAM FROM GOAT’S MILK WITH ONION AND DILL
  Abstract  PDF
• Vol 12, No 1 (2013) - Articles
  ASPECTS CONCERNING AFLATOXINS INCIDENCE IN MILK AND MILK PRODUCTS
  Abstract  PDF
• Vol 11, No 1 (2012) - Articles
  STUDIES CONCERNING INFLUENCE OF THE INOCULUM UPON AMYLOGLUCOSIDASE’S BIOSYNTHESIS OF ASPERGILLUS NIGER
  Abstract  PDF
• Vol 11, No 1 (2012) - Articles
  STUDY REGARDING THE INFLUENCE OF METALS MIGRATION UPON THE QUALITY OF BEER AT STORAGE
  Abstract  PDF
• Vol 11, No 2 (2012) - Articles
  STUDY ON THE THE AMOUNT STARTER CULTURE USED IN YOGURT MANUFACTURING
  Abstract  PDF
• Vol 11, No 2 (2012) - Articles
  A STUDY ESTABLISHING AN OPTIMUM MALTING DIAGRAM
  Abstract  PDF
• Vol 11, No 3 (2012) - Articles
  EXPERIMENTS CONCERNING PHYSICO-CHEMICAL AND MICROBIOLOGICAL CONTROL OF BAKERY YEAST INDUSTRIAL PRODUCTION
  Abstract  PDF
• Vol 11, No 4 (2012) - Articles
  MODELLING OF THE THERMOPHYSICAL LACTIC ACID AQUEOUS SOLUTIONS. DENSITY AND VISCOSITY
  Abstract  PDF
• Vol 11, No 4 (2012) - Articles
  ASPECTS CONCERNING COAGULATION ENZYMES AND DIFFERENT INDUCING PARAMETERS FOR MILK CURDLING PROCESS
  Abstract  PDF
• Vol 10, No 4 (2011) - Articles
  MODELING OF THE THERMO-PHYSICAL PROPERTIES OF AQUEOUS SUCROSE SOLUTIONS II. BOILING POINT, SPECIFIC HEAT CAPACITY AND THERMAL CONDUCTIVITY
  Abstract  PDF
• Vol 10, No 4 (2011) - Articles
  STUDY REGARDING THE POSSIBILITIES TO OBTAIN FUNCTIONAL FOOD FROM WHEAT FLOUR: BREAD WITH EXOGENOUS BUCKWHEAT ADDITION
  Abstract  PDF
• Vol 10, No 2 (2011) - Articles
  COMPARATIVE STUDY OF METHODS FOR ASSESSING ESCHERICHIA COLI SPECIES IN DRINKING WATER
  Abstract  PDF
• Vol 10, No 1 (2011) - Articles
  STUDIES REGARDING NEW WAY TO RENDER WHEY PROFITABLE
  Abstract  PDF
• Vol 9, No 2 (2010) - Articles
  HIGH-FIBER WHEAT BREAD PRODUCED WITH FERMENTED BRAN
  Abstract  PDF

Food and Environment Safety by Stefan cel Mare University of Suceava is licensed under a Creative Commons Attribution 4.0 International License.

Online ISSN: 2559 - 6381

Print ISSN: 2068 - 6609