Published: 2013-12-31

Psysicochemical properties of bakery-stable fillings made from unpeeled peaches

Janna CROPOTOVA, Svetlana POPEL, Alexandra COLESNICENCO, Ludmila MELNICENCO

Impact of various forms of ferric compounds introduced simultaneously with vitamins in fortified flour

Svetlana POPEL, Elena DRAGANOVA, Lidia PARSHAKOVA, Janna CROPOTOVA, Iulia CONDRASHOVA, Alexandra COLESNICENCO

The safety of food products from wild animal hunting reserves

Ymer ELEZI, Kastriot KORRO, Luljeta QAFMOLLA, Gëzime SHEHU

Urban green space – environment and culture

Augustina TRONAC, Elena NISTOR, Nicoleta SÂRBU