Afișare rezultate

SM ISO690:2012

The influence of the classical cooling process on the occurrence of the rope spoilage in bread

Rumeus Iurii, Turtoi Maria

"Dunarea de Jos" University of Galati

Modern Technologies in the Food Industry

2016. Chisinau, Republic of Moldova. .

Disponibil online 25 July, 2019. Descarcări-13. Vizualizări-590

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The reduction of contamination of bakery products with bacillus subtilis

Turculeț Nadejda, Ghendov-Moşanu Aliona, Sturza Rodica

Technical University of Moldova

Modern Technologies in the Food Industry

2022. Chișinău, Republica Moldova. ISBN (pdf) 978-9975-45-851-1 (PDF).

Disponibil online 24 January, 2023. Descarcări-2. Vizualizări-357

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Influence of brewer`s spent grain on qualitative indicators of bread from wheat flour

Şaitan Olesea, Ţărnă Ruslan, Ghendov-Moşanu Aliona

Technical University of Moldova

Modern Technologies in the Food Industry

2022. Chișinău, Republica Moldova. ISBN (pdf) 978-9975-45-851-1 (PDF).

Disponibil online 24 January, 2023. Descarcări-22. Vizualizări-386

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The occurrence of the rope spoilage of bread at Cahulpan bread-making company

Rumeus Iurii1, Turtoi Maria2

2 "Dunarea de Jos" University of Galati

The Scientific Journal of Cahul State University “Bogdan Petriceicu Hasdeu” Economic and Engineering Studies

Nr. 2(8) / 2020 / ISSN 2587-313X /ISSNe 2587-3121

Disponibil online 3 May, 2021. Descarcări-21. Vizualizări-568

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