1.Study of the probiotic telemea cheese maturation

作　　者：Mădălina ULIESCU ;Gabriela ROTARU ;Dănuţ MOCANU 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2007 ;I(XXX):92-99.

出版社：Galati University Press

文章 ID：88227289

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2.The effect of partial substitution of pork back fat with vegetable oils and walnuts on chemical composition, texture profile and sensorial properties of meatloaf

作　　者：Gabriel Dănuţ MOCANU ;Mădălina BARBU ;Oana Viorela NISTOR 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2015 ;39(1):58-69.

出版社：Galati University Press

文章 ID：174728595

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3.Instrumental and sensorial tests for predicting the textural profile of reformulated meatloaf

作　　者：Gabriel – Dănuţ MOCANU ;Oana – Viorela NISTOR ;Doina Georgeta ANDRONOIU 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2018 ;42(1):1-16.

出版社：Galati University Press

文章 ID：243742094

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4.The effect of NaCl substitution by KCl on telemea cheese properties

作　　者：Mihai ANGHELOIU ;Gabriel-Dănuţ MOCANU ;Elisabeta BOTEZ

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2016 ;40(2):20-30.

出版社：Galati University Press

文章 ID：200744983

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	Gabriel-Dănuţ MOCANU	1篇
	Gabriela ROTARU	1篇
	Mihai ANGHELOIU	1篇
	Mădălina BARBU	1篇
	Mădălina ULIESCU	1篇
	Oana Viorela NISTOR	1篇
	Oana – Viorela NISTOR	1篇
	Violeta STANCIU	1篇

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	Elisabeta BOTEZ	3篇
	Doina Georgeta ANDRONOIU	2篇
	Dănuţ MOCANU	1篇
	Gabriel Dănuţ MOCANU	1篇
	Gabriel – Dănuţ MOCANU	1篇

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	2015	1篇
	2007	1篇