id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-47	TODOSI SĂNDULEAC, Elena; GUTT, Gheorghe; IANOVICI IORDACHE, Andreea; STROE, Silviu Gabriel	STUDY OF CHEMICAL COMPOSITION INFLUENCE ON THE RHEOLOGICAL AND TEXTURAL PROPERTIES OF VARIOUS TYPES OF ANIMAL AND VEGETAL PÂTÉ	2016	11	.pdf	application/pdf	3697	155	41	Elena TODOSI SĂNDULEAC, Gheorghe GUTT, Andreea IANOVICI IORDACHE, Silviu Gabriel STROE, Study of chemical composition influence on the rheological and textural properties of various typesof animal and vegetal pâté, Food and Environment Safety, Volume XIV, Issue 3 – 2015, pag. 282 – 292 283 effect of fat content (30%, 35% and 40%) on physical, microbial, lipid and protein changes, during chill storage, of foal liver pâté [2], represents one of the studies regarding the composition of pates. Elena TODOSI SĂNDULEAC, Gheorghe GUTT, Andreea IANOVICI IORDACHE, Silviu Gabriel STROE, Study of chemical composition influence on the rheological and textural properties of various typesof animal and vegetal pâté, Food and Environment Safety, Volume XIV, Issue 3 – 2015, pag. 282 – 292 284  Determination of fat content (SOXHLET METHOD) SR ISO 1444: 2008, [11] Principle of method:	cache/fens-47.pdf	txt/fens-47.txt