Effect of tumbling time, injection rate and k-carrageenan addition on processing, textural and color characteristics of pork Biceps femoris muscle

by Livia PATRAŞCU, Irina DOBRE, Petru ALEXE
Published 2013-08-01

Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle

by PETRU ALEXE, IRINA DOBRE, LIVIA PATRASCU, DANIELA IANITCHI
Published 2011-07-01

The antioxidant activity of selected Romanian honeys

by Irina DOBRE, Georgiana GÂDEI, Livia PĂTRAŞCU, Alina Mihaela ELISEI, Rodica SEGAL
Published 2010-12-01