EVALUATION OF THE EFFECTIVENESS OF THE ANTIOXIDANT PROPERTIES OF FUNCTIONAL BAKERY PRODUCTS.

Autor: NAUMOVA, Natalia¹ n.naumova@inbox.ru, BUCHEL, Aleksandr²

Publikováno v: Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering. 2019, Vol. 12 Issue 1, p109-116. 8p. 5 Charts.

EFFECT OF NON-TRADITIONAL RAW MATERIAL ON QUALITY AND NUTRITIONAL VALUE OF LIVER PÂTÉ.

Autor: NAUMOVA, Natalia, LUKIN, Aleksandr, BUCHEL, Aleksandr

Publikováno v: Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering; 2019, Vol. 12 Issue 2, p85-96, 12p, 3 Charts, 3 Graphs