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THE TECHNICAL CHARACTERIZATION OF CHEESE CURD OBTAINED THROUGH DIFFERENT COAGULATION METHODS
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References10
Banu C. & Vizireanu C., Procesarea industriala a laptelui, R omania, pp. 441-442, 1998.
Costin G.M., Stiinta si ingineria branzeturilor, Romania pp.32-34, 2003.
Păcală M.L., Brudiu L., Lengyel E ., Begea M., Two variants of use of starter yogurt cultures to obtain of cereal -based fermented beverages, Annals o f the University of Craiova, Series : Biology, Horticulture, Food, Produce Processing Technology, Environmental Engineering, Romania, Vol. 17, pp.293-298, 2012.
Păcală M. L., Brudiu L., Gaspar E., Lengyel E., Oprean L. The influence of the degree of grinding to o btain of some fe rmented mashes based on whole wheat and husked millet, Bull. UASVM Agric., Romania, vol. 68/issue 2, pp.385-392, 2011.
Tiţa, M, Manual de analiză şi controlul calităţii în industria laptelui, Ed.Universităţii “Lucian Blaga”, Romania, pp. 20-35, 2002.
Banu C. & Vizireanu C., Procesarea industriala a laptelui, R omania, pp. 441-442, 1998.
Costin G.M., Stiinta si ingineria branzeturilor, Romania pp.32-34, 2003.
Păcală M.L., Brudiu L., Lengyel E ., Begea M., Two variants of use of starter yogurt cultures to obtain of cereal -based fermented beverages, Annals o f the University of Craiova, Series : Biology, Horticulture, Food, Produce Processing Technology, Environmental Engineering, Romania, Vol. 17, pp.293-298, 2012.
Păcală M. L., Brudiu L., Gaspar E., Lengyel E., Oprean L. The influence of the degree of grinding to o btain of some fe rmented mashes based on whole wheat and husked millet, Bull. UASVM Agric., Romania, vol. 68/issue 2, pp.385-392, 2011.
Tiţa, M, Manual de analiză şi controlul calităţii în industria laptelui, Ed.Universităţii “Lucian Blaga”, Romania, pp. 20-35, 2002.
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