STUDY ABOUT THE USE OF MONITORING OF ELECTROCHEMICAL PARAMETERS TO CONTROL OF INOCULATION OF THE LACTIC ACID BACTERIA IN TO COWMILK

Savescu Petre & Vladu Marius. Environmental Protection Increasing According To The International Standards Applied To Food Factories. SGEM Conference Proceedings, ISSN 1314 -2704, 13 -th International Multidisciplinary Scientific GeoConference SGEM Conference Proceedings, Vol.I, DOI: 10.5593/sgem2013, Albena, Bulgaria, pp.409-416, 2013;

Fox P.F.& McSweeney P. Dairy chemistry and biochemistry, Aspen Publ.; U. S.A, pp. 38-52, 1998;

Valentina Dan. Microbiologia alimentelor, Editura Alma Galati, Romania, pp.65-89, 2001;

Urbach G. Contribution of Lactic Acid Bacteria to Flavour Compound Formation in Dairy Products , Int. Dairy J.5, U.S.A., pp. 877-903, 1995;

Petre Săvescu & Liviu Giurgiulescu. Researches concerning the behavior for the main redox agents from cow’s milk in acidity change , Scientifical Researches Agroalimentary Processes and Technologies, Vol.XI Nr 2,Editura AgroPrint, Timisoara, Romania, pp. 351-356, 2005;

Savescu Petre&Preda Mircea. Studiu privind îmbunătăţirea proceselor redox ca re apar la prelucrarea laptelui (Study on improvement of redox processes that occur in the processing of milk), Editura Universitaria, Craiova, Romania, pp.83-101, 2009.

Savescu Petre. Studies concerning the reaction mechanisms for the main redox agents from cow’s milk, Scientifical Researches Agroalimentary Processes and Technologies, Vol.XI, Nr2, Editura AgroPrint, Timisoara, Romania, pp. 345-350, 2005;

Savescu Petre & Vladu Marius. Environmental Protection Increasing According To The International Standards Applied To Food Factories. SGEM Conference Proceedings, ISSN 1314 -2704, 13 -th International Multidisciplinary Scientific GeoConference SGEM Conference Proceedings, Vol.I, DOI: 10.5593/sgem2013, Albena, Bulgaria, pp.409-416, 2013;

Fox P.F.& McSweeney P. Dairy chemistry and biochemistry, Aspen Publ.; U. S.A, pp. 38-52, 1998;

Valentina Dan. Microbiologia alimentelor, Editura Alma Galati, Romania, pp.65-89, 2001;

Urbach G. Contribution of Lactic Acid Bacteria to Flavour Compound Formation in Dairy Products , Int. Dairy J.5, U.S.A., pp. 877-903, 1995;

Petre Săvescu & Liviu Giurgiulescu. Researches concerning the behavior for the main redox agents from cow’s milk in acidity change , Scientifical Researches Agroalimentary Processes and Technologies, Vol.XI Nr 2,Editura AgroPrint, Timisoara, Romania, pp. 351-356, 2005;

Savescu Petre&Preda Mircea. Studiu privind îmbunătăţirea proceselor redox ca re apar la prelucrarea laptelui (Study on improvement of redox processes that occur in the processing of milk), Editura Universitaria, Craiova, Romania, pp.83-101, 2009.

Savescu Petre. Studies concerning the reaction mechanisms for the main redox agents from cow’s milk, Scientifical Researches Agroalimentary Processes and Technologies, Vol.XI, Nr2, Editura AgroPrint, Timisoara, Romania, pp. 345-350, 2005;