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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/276
DC FieldValueLanguage
dc.contributor.authorGHENDOV-MOŞANU, Alionaen_US
dc.contributor.authorPOPESCU Lilianaen_US
dc.contributor.authorSTURZA Rodicaen_US
dc.contributor.authorLUNG Ildikoen_US
dc.contributor.authorOPRIȘ Ocsana-Ileanaen_US
dc.contributor.authorSTAN Manuela Cristinaen_US
dc.contributor.authorSORAN Maria-Loredanaen_US
dc.date.accessioned2020-03-29T18:31:45Z-
dc.date.available2020-03-29T18:31:45Z-
dc.date.issued2019-
dc.identifier.urihttp://cris.utm.md/handle/5014/276-
dc.titleProcess for producing a functional curd creamen_US
dc.typeAwarden_US
dc.relation.conferenceINVENTICA 2019en_US
item.grantfulltextopen-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.deptDepartment of Oenology and Chemistry-
crisitem.author.orcid0000-0001-5214-3562-
crisitem.author.orcid0000-0003-3381-7511-
crisitem.author.orcid0000-0002-9552-1671-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
Appears in Collections:03-Bronze Medals
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