
Acta Universitatis Cibiniensis. Series E: Food Technology
The Journal of „Lucian Blaga“ University of Sibiu
Effect of Caffeine and Chlorogenic Acid as Food Additives on the Properties of Sodium Dodecyl Sulfate for Prospective Reducing The Amount of Food Emulsifiers Used
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Impact of Intensive and Semi-Intensive Farming on Histological Features and Culinary Properties of Common Carp (CYPRINUS CARPIO L.) Fillets
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The Influence of Active Compounds of Wood Chips Made from Various Wood Species on the Antioxidant, Physicochemical and Sensory Properties of Apple Brandies
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PAHs Content in Polish Smoked Meat Prepared with Traditional Method
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Acorn Flour as A Functional Ingredient: Impacts on Health and Baking Properties in Wheat - Based Products
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Food Upcycling Strategies Applied by The Listed Companies Involved in The Food Value Chain
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Acta Universitatis Cibiniensis. Series E: Food Technology is covered by the following services:
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