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Vol 14, No 3 (2015) - Articles
TECHNOLOGICAL PROPERTIES OF WHITE BRINED CHEESE PRODUCED FROM ORGANIC CERTIFIED GOAT MILK
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Vol 14, No 3 (2015) - Articles
SENSORY EVALUATION OF LAMB’S MEAT ACCORDING TO CONVENTIONAL AND ORGANIC BREEDING SYSTEMS
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Vol 14, No 4 (2015) - Articles
THE ROLE OF FUNCTIONAL FOOD IN THE IMPROVEMENT OF CONSUMER’S HEALTH STATUS
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Vol 15, No 2 (2016) - Articles
CONTEMPORARY APPROACHES FOR CONSUMER SEGMENTATION ACCORDING TO THE LEVEL OF ECOLOGICAL RESPONSIBILITY: THE CASE OF REPUBLIC OF MACEDONIA
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Vol 17, No 2 (2018) - Articles
SLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM
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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