20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară

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20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară

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Project title
20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară

Code
20.80009.5107.09.

Project Coordinator
STURZA, Rodica

Start date
01-01-2020

Expected Completion
31-12-2023

Publications
(All)

Author

1 COJOCARI, Daniela
1 SANDULACHI, Elizaveta

Subject

1 antimicrobial activity
1 basil
1 meat products
1 tarragon
1 thyme

Date issued

1 2022

Type

1 Article
1 Article

Fulltext

1 With Fulltext

Refined By:
Author: MACARI, Artur

Subject: antioxidant activity

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Issue Date Title Author(s)
1 2022 Antimicrobial effect of basil, thyme and tarragon against S. Abony COJOCARI, Daniela ; MACARI, Artur ; SANDULACHI, Elizaveta

CRIS of TUM

20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară

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Date issued

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