id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-289	DABIJA, Adriana; BUZATU, Oana - Elena	EXPERIMENTS CONCERNING PHYSICO-CHEMICAL AND MICROBIOLOGICAL CONTROL OF BAKERY YEAST INDUSTRIAL PRODUCTION	2017	6	.pdf	application/pdf	2501	106	38	The paper presents a monitoring of physico-chemical and microbiological mailto:adriana.dabija:@fia.usv.ro Food and Environment Safety - Journal of Faculty of Food Engineering, tefan cel MareUniversity - Suceava Volume XI, Issue 3 – 2012 22 parameters for the industrial production of bakery yeast for four batches, from receipt of raw materials and ending with finished product, highlighting relevant aspects for obtaining bakery yeasts with constant biotechnological qualities [7 - 10]. Food and Environment Safety - Journal of Faculty of Food Engineering, tefan cel MareUniversity - Suceava Volume XI, Issue 3 – 2012 21 EXPERIMENTS CONCERNING PHYSICO-CHEMICAL AND MICROBIOLOGICAL CONTROL OF BAKERY YEAST INDUSTRIAL PRODUCTION *Adriana DABIJA1, Oana - Elena BUZATU2 1Faculty of Food Engineering, Stefan cel Mare University od Suceava, Romania 2S.C. ROMPAK S.R.L. Pa cani, Romania adriana.dabija@fia.usv.ro *Corresponding author Received 25 June 2012, accepted 30 July 2012 Abstract: Biotechnological characteristics of bakery yeast can be affected by deficiencies attributed to raw materials (especially molasses), technological process and certain microbiological causes.	cache/fens-289.pdf	txt/fens-289.txt