1.THE INCREASE STABILITY OF SUGARY BISCUITS AND OF FRIED FOODS USING ANTIOXIDANTS

作　　者：Bratu Magda Gabriela ;Avram Daniela ;Galina Dragalina

出　　处：Annals : Food Science and Technology. 2006 ;.

出版社：Valahia University Press

文章 ID：88265120

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2.STUDY ABOUT THE EVALUATION OF THE PHYSICO-CHEMICALPROPERTIES OF THE EATABLE ROSE PETALS AND OF THE SYRUP PREPARED FROM THEM

作　　者：Bratu Magda Gabriela ;Avram Daniela ;Galina Dragalina

出　　处：Annals : Food Science and Technology. 2006 ;.

出版社：Valahia University Press

文章 ID：88265127

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3.THE IMPLEMENTATION OF THE HACCP SYSTEM ON THE TECHNOLOGICAL FLOW FOR OBTAINING VEGETABLE JUICES LACTO-FERMENTED

作　　者：Lavinia Buruleanu ;Bratu Magda Gabriela ;Avram Daniela 等

出　　处：Annals : Food Science and Technology. 2008 ;.

出版社：Valahia University Press

文章 ID：88265144

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4.RECOVERY ROSE PETALS " ROSA CENTIFOBIA " IN THE FORM OF SYRUPS AND LOW ALCOHOLIC BEVERAGES

作　　者：Bratu Magda Gabriela ;Buruleanu Lavinia ;Avram Daniela

出　　处：Annals : Food Science and Technology. 2009 ;10(1).

出版社：Valahia University Press

文章 ID：88265170

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5.THE SYNTHESIS AND THE ANALYSIS OF THE CURCUMINE AND OF SOME DERIVATIVES

作　　者：Bratu Magda Gabriela ;Buruleanu Lavinia ;Avram Daniela

出　　处：Annals : Food Science and Technology. 2009 ;10(1).

出版社：Valahia University Press

文章 ID：88265217

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6.A COMPARATIVE STUDY ON OBTAINING BAKERY PRODUCTS FROM ORDINARY AND ORGANIC WHEAT

作　　者：Bratu Magda Gabriela ;Avram Daniela

出　　处：Annals : Food Science and Technology. 2011 ;12(2).

出版社：Valahia University Press

文章 ID：82378902

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	Avram Daniela	6篇
	Bratu Magda Gabriela	6篇
	Buruleanu Lavinia	2篇
	Galina Dragalina	2篇
	Alvija Salaseviciene	1篇

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