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Some quality parameters of mustards from the Romanian market Cover

Some quality parameters of mustards from the Romanian market

Ovidius University Annals of Chemistry
Volume 29 (2018): Issue 2 (July 2018)
By: Cristina Damian,  Ana Leahu,  Sorina Ropciuc and  Mircea-Adrian Oroian  
Open Access
|Dec 2018

Authors

Cristina Damian

cristinadamian@fia.usv.ro

Stefan cel Mare University of Suceava, Faculty of Food Engineering, 13 Universitatii, 720229,, Suceava, Romania

Ana Leahu

Stefan cel Mare University of Suceava, Faculty of Food Engineering, 13 Universitatii, 720229,, Suceava, Romania

Sorina Ropciuc

Stefan cel Mare University of Suceava, Faculty of Food Engineering, 13 Universitatii, 720229,, Suceava, Romania

Mircea-Adrian Oroian

Stefan cel Mare University of Suceava, Faculty of Food Engineering, 13 Universitatii, 720229,, Suceava, Romania
DOI: https://doi.org/10.2478/auoc-2018-0019 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
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Language: English
Page range: 126 - 129
Submitted on: Jun 13, 2018
Accepted on: Nov 29, 2018
Published on: Dec 31, 2018
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
quality parameters,
mustard,
viscosity
Related subjects:
Chemistry,
Chemistry, other

© 2018 Cristina Damian, Ana Leahu, Sorina Ropciuc, Mircea-Adrian Oroian, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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