Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening.

Autor: Mureşan CC; Food Engineering Department, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Marc RAV; Food Engineering Department, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Anamaria Semeniuc C; Food Engineering Department, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Ancuţs Socaci S; Food Science, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Fărcaş A; Food Science, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Fracisc D; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca 400372, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Rodica Pop C; Food Science, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Rotar A; Food Science, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Dodan A; Food Engineering Department, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Mureşan V; Food Engineering Department, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Mureşan AE; Food Engineering Department, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2021 Jan 27; Vol. 10 (2). Date of Electronic Publication: 2021 Jan 27.

Multifactorial Microvariability of the Italian Raw Milk Cheese Microbiota and Implication for Current Regulatory Scheme.

Autor: Fontana, Federico, Longhi, Giulia, Alessandri, Giulia, Lugli, Gabriele Andrea, Mancabelli, Leonardo, Tarracchini, Chiara, Viappiani, Alice, Anzalone, Rosaria, Ventura, Marco, Turroni, Francesca, Milani, Christian

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Fürstliche Bauten auf sächsischen Medaillen : Studien zur medialen Vermittlung landesherrlicher Architektur und Bautätigkeit

Autor: Dagmar Sommer

Medaillen und Gedenkmünzen waren innerhalb der höfischen Kultur der Frühen Neuzeit ein bevorzugtes Mittel fürstlicher Repräsentation. Nahezu jedes offizielle Ereignis, darunter auch die landesherrliche Bautätigkeit, gab Anlaß für Medaillenpr�