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Articles by Andruta -Elena CERBU
Total Records ( 1 ) for Andruta -Elena CERBU
  Sevastita MUSTE , Andruta -Elena CERBU , Crina MURESAN , Simona MAN , Vlad MURESAN , Anamaria BIROU(POP) and Carmen CHIRCU
  The paper presents methods for obtaining table mustard and other three new varieties: rosemary mustard, mint mustard, fennel mustard and also their physico-chemical, microbiological and sensory characterization. After the determinations made, both raw materials and finished product quality parameters obtained are superior to existing assortments. Results of microbiological determinations for all 4 types of mustard studied are within the standards. Scores obtained from sensory analysis was: classic table mustard 4.15 (max. 5 points), followed by fennel mustard - 4.02, rosemary mustard - 3.98 and mint mustard - 3.96.
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