1.COMPARATIVE STUDY REGARDING THE EFFECTIVENESS OF THE PRESERVATION OF FOOD PRODUCT QUALITY USING DIFFERENT USUAL PRESERVATION TECHNIQUES

作　　者：Constantin Danilevici ;Galina Dragalina

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

出版社：Valahia University Press

文章 ID：88265122

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2.INFLUENCE OF THE ULTRAVIOLET LIGHT ON THE SENSORIAL, PHYSICAL-CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF SOME VEGETAL PRODUCTS

作　　者：Constantin Danilevici

出　　处：Annals : Food Science and Technology. 2007 ;.

出版社：Valahia University Press

文章 ID：88265134

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3.VARIATION OF SEVERAL MEAT INDICATORS CHARACTERISTICS FOR THE MEAT PRESERVED BY REFRIGERATION AFTER UV IRRADIATION

作　　者：Constantin Danilevici

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

出版社：Valahia University Press

文章 ID：88265149

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4.TEHNOLOGICAL LINE FOR OBTAINING PRE-PACKED UNDER VACUUM MEAT, PRESERVED BY UV IRRADIATION AND REFRIGERATION

作　　者：Constantin Danilevici

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

出版社：Valahia University Press

文章 ID：88265150

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5.VALORISATION OF BY-PRODUCTS FROM FOOD INDUSTRY, MEANS OF EFFECTIVELY PROTECTING THE ENVIRONMENT

作　　者：Constantin Danilevici ;Maria Iordan ;Manuela Nitã

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

出版社：Valahia University Press

文章 ID：88265201

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检索条件:"( ( 高级检索(( ((AU:(("Constantin Danilevici")))) )) ) )"

	Constantin Danilevici	5篇
	Galina Dragalina	1篇
	Manuela Nitã	1篇
	Maria Iordan	1篇

	2009	1篇
	2008	2篇
	2007	1篇
	2006	1篇