ISBN: 978-606-591-667-8
DOI: 10.5682/9786065916678
Publisher year: 2013
Edition: I
Pages: 223
Publisher: Editura Universitara
Author: Emilia Pascu
PREFATA / 7
ELEMENTE DE TEORIA CALITATII MARFURILOR SI SECURITATEA CONSUMATORILOR DE ALIMENTE / 9
APA SI SARURILE MINERALE DIN COMPOZITIA ALIMENTELOR / 30
GLUCIDELE SI PROTEIDELE DIN COMPOZITIA PRODUSELOR ALIMENTARE / 38
LIPIDELE SI VITAMINELE DIN PRODUSELE ALIMENTARE / 44
ENZIMELE SI ACIZII DIN ALIMENTE / 56
SUBSTANTELE ADAUGATE IN COMPOZITIA PRODUSELOR ALIMENTARE / 62
SUBSTANTELE ACCIDENTALE DIN PRODUSELE ALIMENTARE / 77
PRODUSELE DE MORARIT SI PANIFICATIE / 100
LEGUMELE, FRUCTELE SI PRODUSELE INDUSTRIALIZATE DIN PRELUCRAREA LOR / 121
ZAHARUL SI PRODUSELE DIN ZAHAR / 133
CONDIMENTELE SI PRODUSELE ALIMENTARE STIMULENTE / 147
LAPTELE SI PRODUSELE DERIVATE / 165
OUALE, PESTELE SI PRODUSELE DERIVATE DIN PESTE / 180
CARNEA SI PRODUSELE DERIVATE / 194
BAUTURILE ALCOOLICE / 206
REFERINTE BIBLIOGRAFICE / 221
Is PhD in Economics and holds at the Faculty of Tourism and Commercial Management Dimitrie Cantemir Christian University, Bucharest, courses Fundamentals goods science, Food products and consumer safety and design aesthetics goods. Scientific work of the author is embodied in titles like: Examination of goods, Design aesthetic of merchandise, customer relationship management, Food safety and consumer goods etc. as author and co-author, as well as numerous articles and studies, covering the area of quality products and services with a focus on consumer safety and creating a long-term relationship with clients.
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