ПРИМЕНЕНИЕ КОМПЛЕКСОУТВОРЮВАЧИВ ДЛЯ ПОВЫШЕНИЯ ЭФФЕКТИВНОСТИ МЕМБРАННЫХ ПРОЦЕССОВ ОЧИСТКИ СТОКОВЫХ ВОД


Food and Environment Safety - Journal of Faculty of Food Engineering, ŞtefancelMareUniversity - Suceava 

Volume XV, Issue 3– 2016 

 

 

 

 

 

 

 

 

 

 

  

CONTENTS: 

 

 

1 Heat transfer modeling in down flowing laminar films with the developed wavy 

structure with co-current steam flow 

Valentyn PETRENKO, YaroslavZASYADKO 

 

203 - 215 

2 The influence of lupin flour addition on bread quality 

Georgiana Gabriela CODINĂ, Andreea Roxana MARINEAC, Elena TODOSI-

SĂNDULEAC 

 

216 - 226 

3 The impact of different diet and environmental conditions on chemical composition 

of rainbow trout (Oncorhynchus Mykiss Walbaum, 1792) from Macedonian 

aquaculture facilities  

Biljana SIVAKOVA, Dijana BLAZHEKOVIKJ - DIMOVSKA 

 

227 - 233 

4 Physi co- chemic al  and t e xt ural  pr oper ties  of  hone ys  f rom  N or th East 

part of  Romani a 

Mircea OROIAN, Elena TODOSI SĂNDULEAC, Sergiu PĂDUREȚ
 

 

234 - 239 

5 Traditional leafy vegetable combinations enhance growth performance and improve 

health status of New Zealand white x Californian rabbits 

Franck K.YAO, Athanase K. OTCHOUMOU, Raïssa M.F.L. WOGNIN, Sébastien 

NIAMKE  

 

240 - 248 

6 The use of stabilized frying fat in the production of potato chips  

Olena KOVALENKO, Vladimir KOVBASA, Irina RADZIEVSKA 

 

249 - 254 

7 Souring dynamics of the milk samples with different fat content 

Igor WINKLER, Marinela OPAEȚ
 

 

255 - 258 

8 Analysis of physical parameters of natural juices 

Mihaela JARCĂU, Maria POROCH-SERIŢAN 

 

259 - 265 

9 Validation of 3-dimentional models of natural gas combustion and temperature 

measurements  

Pavlo ZASIADKO, Mykola PRYADKO 

 

266 - 275 

 Author instructions 

 

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 Subscription information 

 

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