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Volume 7, 2014
Inside covers in PDF
Volume 7, 2014
Structural and quantitative analysis of exopolisaccharides andoligosaccharides produced by lactobacillus. I. Basic information,isolation, quantitative determination, molecular mass and monosaccharide composition , J. Csapó, R. V. Salamon, Sz. Salamon, Sz. Toró, Zs. Csapóné Kiss Structural and quantitative analysis of exopolisaccharides and oligosaccharides produced by lactobacillus. II. The connectionstatus-, configuration-, phosphorous content-, modification-, structure of monosaccharides, exopolysaccharides in yogurt, galactooligosaccharides , J. Csapó, R. V. Salamon, Sz. Salamon, Sz. Toró, Zs. Csapóné Kiss Statistical analysis of the basic chemical composition of wholegrain flour of different cereal grains , A. Fišteš, T. Došenović, D. Rakić, B. Pajin, Z. Šereš, Šoronja Simović,I. Lončarević Effect of carbon sources on the production of the biofungicide byStreptomyces hygroscopicus , I. Tadijan, J. Grahovac, J. Dodić, M. Grahovac, S. Maširević, D. Vučurović, S. Dodić Evaluation of mass transfer kinetics and efficiency of osmotic dehydration of pork meat , B. Curčić, V. Filipović, M. Nićetin, N. Mišljenović, L. Pezo Microbiological profile of fish dehydrated in two different osmoticsolutions , B. Lončar, V. Filipović, M. Nićetin, V. Knežević, L. Pezo, D. Plavšić, Lj. Šarič Comparison of N and S contents of different winter wheat floursamples , Z. Győri Effect of salt forms and concentrations on the valorigraphic parameters of winter wheat flour , P. Sipos, Zs. Szilágyi, M. Móré Analysis of age differences in the risk perception of food additives:Results of focus group interviews , V. Szűcs, Á. Fülöp, R. Juhász Consumer acceptance of combined hot-air and microwave vacuumdried apple pieces , V. Szűcs, Zs. Cserhalmi, S. Ferenczi, E. Szabó Inside covers in PDF, Front pages in PDF,
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SAPIENTIA HUNGARIAN UNIVERSITY OF TRANSYLVANIA

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The Sapientia Hungarian University of Transylvania is the independent university of the Hungarian community in Romania, which aims at providing education to the members of our community and performing scientific research on a high professional level. 

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