FACULTATEA DE MEDICINĂ VETERINARĂ

MASTER
Controlul si expertiza alimentelor ecologice , Halal
ANUL I AN UNIV. 2020 - 2021
NR.CRT. NUMELE SI PRENUMELE
1 ALEXE V. ION
2 ANGHELESCU G. ELENA - OLGUŢA
3 BICAN T. RELU
4 BÎRLOG M.D. BOGDAN - MARIAN
5 BÎRSANESCU S. MARIANA CRISTINA ZOIA (BĂDICA)
6 CHIRĂNESCU D. DAN-NICOLAE
7 CHIREA V.E. COSTINEL - MIREL
8 CHIRIAC V. GAVRIL
9 CROITORU G. LARISA-GEORGIANA
10
DOBRILĂ V. MĂDĂLINA-LAURA
11 DRĂGHICI I. FLORIN - EDUARD
12 FILIP G. ALEXANDRA - DIANA
13 GEORGESCU D. RALUCA-OANA
14 LAZĂR A. MARIUS - ALEXANDRU
15 LISNIC D.E. ADRIANA - MARIANA
16 MĂLDĂIANU T. MARIA MIRELA
17 MANOLACHE C.L. FILIP
18 MANOLACHE C. MARIAN
19 MATEI F. DANIEL - VLAD
20 MĂDULARU M. ANDREI - OCTAVIAN

21
MIHAI D. SORINA-ANDREEA
22 MOCANU N. ALEXANDRU - DANIEL - MĂDĂLIN
23 MOLDOVEANU M. IOANA-ANCA
24 MUȘAT F. FLORENTIN

25
NEAGU C. ALEXANDRU GABRIEL
26
NEAGU (DRĂGULINESCU) T. ANDREEA-GEORGETA

27 NEDELESCU C. LUIZA MARIA

28 NEGRICEA C. LAURA

29
NEICUŞI C. MARINA-DAIANA
30 NICOLAE M.C. DORIAN - GABRIEL

31 PÎNZARIU D. RALUCA-IOANA

32 POPESCU P. LIVIA-MARIA

33
PREDA I. VALERICA (CONSTANTINESCU)
34 RAPA (OPREA) Ș. LARISA-ȘTEFANIA

35
ROŞCA C. MARIA
36 TUDOR I. LUCA
37 TURBATU G. RALUCA MIHAELA
 FACULTATEA DE MEDICINĂ VETERINARĂ
MASTER
expertiza alimentelor ecologice , Halal si Kosher
ANUL I AN UNIV. 2020 - 2021
Hot-Boning of Meat: A New Perspective cap 4 pg 73- 83
New Spectroscopic Techniques for Online Monitoring of Meat Quality cap 5 pg 88- 100
Real-Time PCR for the Detection of Pathogens in Meat cap 6 pg 131-147
Meat Decontamination by Irradiation cap 7 pg 156- 167
Application of High Hydrostatic Pressure to Meat and Meat Processing cap 8 pg 194-212
Hydrodynamic Pressure Processing to Improve Meat Quality and Safety cap 9 pg 219- 229
Functional Properties of Bioactive Peptides Derived From Meat Proteins cap 10 pg 246-264
New Approaches for the Development of Functional Meat Products cap 11 pg 276-288
Processing of Nitrite-Free Cured Meats cap 12 pg 309- 324
Biochemical Proteolysis Basis for Improved Processing
of Dry-Cured Meats cap 13 pg 329- 345
Vacuum Salting Treatment for the Accelerated Processing
of Dry-Cured Ham cap 14 pg 353- 366
The Use of Bacteriocins Against Meat-Borne Pathogens cap 15 pg 371- 383
Latest Developments in Meat Bacterial Starters cap 16 pg 401- 413
Modified Atmosphere Packaging cap 17 pg 419- 430
Modified Atmosphere Packaging cap 17 pg 430-443
Perspectives for the Active Packaging of Meat Products cap 18 pg 450-468
New Spectroscopic Techniques for Online Monitoring of Meat Quality cap 5 pg 100- 112
Meat Decontamination by Irradiation cap 7 pg 167- 181
New Spectroscopic Techniques for Online Monitoring of Meat Quality cap 5 pg 112- 123
New Approaches for the Development of Functional Meat Products cap 11 pg 288-300

https://www.intechopen.com/books/scientific-health-and-social-aspects-of-the-food-industry/microorganism-produced-enzy
9 pag
Hydrodynamic Pressure Processing to Improve Meat Quality and Safety cap 9 pg 229- 239
The Use of Bacteriocins Against Meat-Borne Pathogens cap 15 pg 383- 391
cap 2- perspectiva globală din cartea ”The Science of Poultry and Meat
Processing”

cap 10- Further Processing- Equipment- din cartea ”The Science of Poultry 21 pagini cu multe
and Meat Processing”- prima jumatate, pana la cap 10.4 scheme si imagini

https://www.intechopen.com/books/food-processing/introductory-chapter-a-global-presentation-on-trends-in-food-processi
14 pag

prima parte pana

https://www.intechopen.com/books/scientific-health-and-social-aspects-of-the-food-industry/functional-foods-in-europe-a-f
la 6.2- grăsimi... pg 1- 17
 ultima parte-
incepe cu 6.2-
https://www.intechopen.com/books/scientific-health-and-social-aspects-of-the-food-industry/functional-foods-in-europe-a-f
pana la final pg 17-29

prima parte pana

https://www.intechopen.com/books/scientific-health-and-social-aspects-of-the-food-industry/nanotechnology-and-food-indu
la 2.4- 12 pag
de la 2.4 pana la
https://www.intechopen.com/books/scientific-health-and-social-aspects-of-the-food-industry/nanotechnology-and-food-indu
final 12 pag

cap 10- Further Processing- Equipment- din cartea ”The Science of Poultry 21 pagini cu multe
and Meat Processing”- ultima jumatate,de la cap 10.4 pana la final scheme si imagini
cap 13- Principles of Meat Processing- din cartea ”The Science of Poultry and
Meat Processing”- prima parte pana la 13.4 15 pagini
cap 13- Principles of Meat Processing- din cartea ”The Science of Poultry and
Meat Processing”- a doua parte de la 13.4 pana la 13.5 18 pagini
cap 13- Principles of Meat Processing- din cartea ”The Science of Poultry and
Meat Processing”- a treia parte de la 13.5 pana la 13.6 17 pagini
cap 13- Principles of Meat Processing- din cartea ”The Science of Poultry and
Meat Processing”- a patra parte de la 13.6 pana la 13.8 17 pagini
cap 11- Heating Cooling and Preservation- din cartea ”The Science of Poultry
and Meat
cap 11- Processing”-
Heating Coolingcapitolele despre Heating
and Preservation- din cartea ”The Science of Poultry
and Meat Processing”- capitolele 11.7 si 11.8
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