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Vol 17, No 2 (2018) - Articles
TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT
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Vol 18, No 1 (2019) - Articles
QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION
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Vol 19, No 1 (2020) - Articles
RESEARCH ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN COMPLEX AND NATURAL COLOR IN THE COMPOSITION OF RESTRUCTURED HAM PRODUCTS
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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