Vol 13, No 3 (2014)

Table of Contents

Articles

FIRST PAGES
FENS 3 2014
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CONTENTS
FENS 3 2014
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EVALUATING AN ORGANISATION’S MANAGEMENT PERFORMANCE THROUGH THE CERTIFICATION AUDIT
Lucica BRUDIU, Mariana-Liliana PǍCALǍ, Constantin MILITARU
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THE EFFECT OF ULTRASONIC DURING NaCl AND KCl MEAT BRINING
Olga DRĂGHICI, Alina TOADER, Daniela Oana ANDRĂŞESCU
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CHOOSING FRUIT - BERRY FILLINGS FOR CONDENSED CANNED MILK WITH SUGAR
Natalija Valeriivna RYABOKON, Dmitro Viktorovich RINDYUK
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ANALYSIS METHODS OF TASTING AS AN INSTRUMENT OF MARKETING DURING QUALITY FORMING OF NEW GRAIN PRODUCTS
Marina MARDAR
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PHYSICOCHEMICAL MONITORING AND PERFORMANCE EVALUATION OF SBR MUNICIPAL WASTEWATER TREATMENT
Tsvetko PROKOPOV, Dasha MIHAYLOVA, Nikolay MIHALKOV
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STUDY ON THE ADHESION OF LACTOBACILLUS PLANTARUM STRAINS WITH PROBIOTIC PROPERTIES TO MDCK
Rositsa DENKOVA, Hristina STRINSKA, Zapriana DENKOVA, Georgi DOBREV, Daniel TODOROV, Kirilka MLADENOVA, Stoyan SHISHKOV
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DETERMINING A SENSORY PROFILE OF CHEESE PASTE WITH SPICES, USING QUANTITATIVE DESCRIPTIVE ANALYSIS
Micşunica RUSU
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INFLUENCE RATIO OF WATER AND OIL PHASE OF EMULSIONS ON VISCOSITY, PARTICLE SIZE AND TURBIDITY OF PRODUCTS
Oksana LUGOVSKA, Vasilij SIDOR
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STATISTICAL STUDIES ON CONSUMER’S PERCEPTION OF FRUIT
Cristina-Elena HREȚCANU, Alice – Iuliana ROȘU
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THE OPTIMUM DENSITY FOR WINTER RAPE UNDER SUCEAVA PLATEAU CONDITIONS
Ioan – Cătălin ENEA, Ioan GONTARIU
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EFFECT OF SOAKING ON THE COOKING QUALITY AND COLOUR PARAMETERS OF COMMON BEANS (Phaseolus Vulgaris L.)
Ana LEAHU, Alice Iuliana ROSU
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STUDY OF ROASTING EFFECT ON NUTRITIVE AND ANTIOXIDANT PROPERTIES OF LEAFY VEGETABLES CONSUMED IN NORTHERN CÔTE D’IVOIRE
Patricia OULAI, Lessoy ZOUE, Athanase OTCHOUMOU, Sébastien NIAMKE
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VIRGIN OLIVE OIL ADULTERATION WITH OTHER EDIBLE OILS: INFLUENCE OF SUBSTITUTION ON PHYSICOCHEMICAL PROPERTIES
Mircea OROIAN, Ana LEAHU
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FUNGAL CONTAMINATION AND MYCOTOXINS’ OCCURRENCE IN PEANUT BUTTERS MARKETED IN ABIDJAN DISTRICT (CÔTE D’IVOIRE)
Zamblé BOLI, Lessoy ZOUE, Rose KOFFI-NEVRY, Marina KOUSSEMON
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MICROORGANISMS ASSOCIATED WITH TRADITIONAL PLANTAIN-BASED FOOD “DOCKOUNOU” DURING SPONTANEOUS FERMENTATION
Natia KOUADIO, Bernadette GOUALIE, Honoré OUATTARA, Sevérin KRA, Sébastien NIAMKE
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