Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Dan Salagean"'
Autor:
Mirela Jimborean, Melinda Fogarasi, Liana Salanta, Anca Rotar, Dan Salagean, Maria Tofana, Szabolcs Fogarasi, Sonia Socaci, Dorin Tibulca, Carmen Pop
Publikováno v:
Studia Universitatis Babeș-Bolyai Chemia. 64:527-537
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac036c3e1234fa803cd11c8f022eb590
https://doi.org/10.24193/subbchem.2019.2.45
https://doi.org/10.24193/subbchem.2019.2.45
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 70, Iss 2, Pp 143-144 (2013)
Research aimed the sensorial quality connected with the economic efficiency to obtain a certain raw meat product (mici paste) in 4 experimental variants: 1 and 3 variants, with animal raw materials (meat + bacon) and mix of natural spices - fine grin
Externí odkaz:
https://doaj.org/article/aee3d4b194d240fcaacc0283a3317a5b
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 1, Pp 23-27 (2014)
Coliforms present in 1 cm2 of carcass surface shows the degree of contamination during slaughtering as well as the hygienic condition of the air, the slaughtering hall, the equipment getting in contact with the carcasses, of the utensils, operators
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0fb1fa938a8f588149c259fc78c31b9
http://journals.usamvcluj.ro/index.php/fst/article/view/10122
http://journals.usamvcluj.ro/index.php/fst/article/view/10122
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 193-199 (2015)
The aim of this study was to asses the influence of the brown algae on the quality in manufacturing of a certain halfsmoked sausages assortment. Exploiting the natural plant resources as well as reducing the animal fat in the finished product by repl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd47a1f05b58c5a4da2d2fdec5bb0e5a
https://doi.org/10.15835/buasvmcn-fst:11558
https://doi.org/10.15835/buasvmcn-fst:11558
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 291-292 (2015)
This study aimed to develop a new type of frankfurters through addition of chilli and kim chi spices. Development of meat product formulations like frankfurters, are highly desirable from a diet/health standpoint due to specific combinations of poten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04944a1f82e3d6cc41bb66a5620738e1
https://doi.org/10.15835/buasvmcn-fst:11566
https://doi.org/10.15835/buasvmcn-fst:11566
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 287-288 (2015)
The persistence of pesticide residues in food and environment determined UN institutions to track their presence and establish rules of tolerance in foodstuffs of animal origin. Pesticide use leads to their presence as residue in foods. The research
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0ea8083387801515860b2c2b71b00ad
https://doi.org/10.15835/buasvmcn-fst:11557
https://doi.org/10.15835/buasvmcn-fst:11557
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture. 69
The purpose of the performed researche was to establish the quality of some meat products in casings belonging to the semi-smoked group obtained in a meat processing factory. In this respect, organoleptic and physical-chemical analysis have been perf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26b96d7bb983b18b042b4ac1db30209e
https://doi.org/10.15835/buasvmcn-agr:8813
https://doi.org/10.15835/buasvmcn-agr:8813
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture. 68
Streptomycin consists of three components, which are linked together by glycoside bonds, and it belongs to the group of the aminoglycoside antibiotics. Streptomycin is naturally produced by actinobacterium Streptomyces griseus. Therapeutically it is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::158d562f75f8ddfe1c2b6bd734f46829
https://doi.org/10.15835/buasvmcn-agr:6637
https://doi.org/10.15835/buasvmcn-agr:6637
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture. 68
The main purpose of these researches is to study the variation of microbiological parameters in curd processing in cheeses with scalded paste. The pressed cheeses are obtained by scalding the ripening curd at 72-74 ° C for 50-60 sec. [2, 3]. The tem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c413f96559dd16e472511260802e7ff7
https://doi.org/10.15835/buasvmcn-agr:6598
https://doi.org/10.15835/buasvmcn-agr:6598
Autor:
Dorin Tibulca, Claudiu Dan Salagean
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 1, Pp 73-74 (2014)
The purpose of performed research aimed to establish the influence of protein supplements on the quality and economic efficiency in the processing of a certain semi-smoked sausage assortment using two experimental processing technologies: with 3% soy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41e0268744504662c697fc28f8e1fede
http://journals.usamvcluj.ro/index.php/fst/article/view/10108
http://journals.usamvcluj.ro/index.php/fst/article/view/10108