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KALEVSKA, Tatjana

• Vol 14, No 3 (2015) - Articles
  TECHNOLOGICAL PROPERTIES OF WHITE BRINED CHEESE PRODUCED FROM ORGANIC CERTIFIED GOAT MILK
  Abstract  PDF
• Vol 14, No 3 (2015) - Articles
  SENSORY EVALUATION OF LAMB’S MEAT ACCORDING TO CONVENTIONAL AND ORGANIC BREEDING SYSTEMS
  Abstract  PDF
• Vol 15, No 1 (2016) - Articles
  CORRELATIONS BETWEEN QUALITY OF FLOUR T-500 CHARACTERISTICS AND BREAD VOLUME
  Abstract  PDF
• Vol 16, No 1 (2017) - Articles
  SENSORY CHARACTERISTICS OF PEACH AND PLUM JAMS WITH DIFFERENT SWEETENERS
  Abstract  PDF
• Vol 16, No 1 (2017) - Articles
  CHEMICAL COMPOSITION AND ENERGY VALUE IN THE MEAT OF THE MACEDONIAN AND OHRID TROUT
  Abstract  PDF
• Vol 17, No 2 (2018) - Articles
  SLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM
  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