T. Mihociu

The assessment of micronutrients loss in pasteurized meat products with added vegetable oils.

N. Belc, E. Botez, T. Mihociu, 2014 .

LIPID OXIDATION WHEN ADDING VEGETAL OILS AND WALNUT IN MEAT PRODUCTS

N. Belc, G. Mustățea, T. Mihociu, 2016 .

Enzymatic Quantification of β-glucan in a Finely Comminuted Meat Product System

A. Nicolau, L. Cătană, T. Mihociu, 2017, Food Analytical Methods.

Technological and sensorial role of yeast β-glucan in meat batter reformulations

A. Nicolau, T. Mihociu, P. Apostu, 2017, Journal of Food Science and Technology.

Method for determination of provitamin A in meat based samples.

F. Israel-Roming, Evelina Gherghina, T. Mihociu, 2014 .