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<html><head></head><body><table><tr><td colspan="2" bgcolor="#6699FF"></td></tr><tr><td bgcolor="#F9F2DE"> Number (ISBN)</td><td>978-606-95067-6-9&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> General Processing Data</td><td>20240830u m y0rumy5001 ba&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Language of Text, Soundtrack etc.</td><td>rum&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Country of publication</td><td>RO&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Title Proper</td><td>Inginerie gastronomică&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> General Material Designation</td><td>carte tipărită&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> First Statement of Responsibility</td><td>Romulus Gruia&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Other Title Information</td><td>Tratat de teoria gastronomiei și practica gastro industriei&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Place of Publication, Distribution, etc.</td><td>Brașov&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Name of Publisher, Distributor, etc.</td><td>Editura Clarion&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Date of Publication, Distribution, etc.</td><td>2024&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Specific Material Designation and Extent of Item</td><td>710 p.&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Other Physical Details</td><td>fig., tab.&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Dimensions</td><td>24 cm.&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Text of Note</td><td>Bibliogr.&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Text of Note</td><td>Anexe&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Text of Note</td><td>In lantul actului alimentar, dupa sectorul agricol si cel de industrie alimentara urmeaza, cu cea mai mare valoare adaugata, sectorul distinct de gastro industrie. Exprimarea stiintifica, tehnica si manageriala a acestuia este sustinuta de noul demers de Inginerie gastronomica. Prin aspecte teoretice si practice este subliniata importanta productiei culinare, conceptualizarea activitatilor alimentatiei bioarmonizate si a sistemului de restauratie cu toate tipurile sale de unitati de alimentatie publica, avand in prim plan industria restaurantelor&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Text of Note</td><td>Abordarea multidisciplinara la nivel de inginerie a gastronomiei poate solutiona tintele majore ale lumii de azi pe linia calitatii hranei, a sanatatii si longevitatii, dincolo de gatit si de retetele din cartile de bucate, atat de raspandite. In acest sens, mentionam doar cateva din directiile stiintifice analizate, regasite in inovarea culinara: gastronomia moleculara, nutrigenomica, gastronomia sanogena, digitalizare & IA etc., cu aplicatii tehnologice in bucatariile clasice pana la Haute cuisine, dar si in tendintele culinare moderne de excelenta, fusion, gastronomie personalizata s.a.&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Stock Number</td><td>41/2024&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Entry Element</td><td>inginerie gastronomică&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Entry Element</td><td>bucătărie&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Entry Element</td><td>alimente&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Entry Element</td><td>prepararea alimentelor și mâncărurilor&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Entry Element</td><td>gastronomie&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Entry Element</td><td>alimentație științifică&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Entry Element</td><td>tehnici gastronomice&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Entry Element</td><td>prepararea hranei&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Entry Element</td><td>alimentație echilibrată&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Entry Element</td><td>excelența profesională în gastronomie&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Topical Subdivision</td><td>stele Michelin&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Entry Element</td><td>industria restaurantelor&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Entry Element</td><td>producție culinară&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Entry Element</td><td>fabricarea hranei&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Entry Element</td><td>ingineria meniului&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Number</td><td>641.5(036)&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Number</td><td>641.55&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Domain</td><td>62/64; 66/69&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Relator Code</td><td>070&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Entry Element</td><td>Gruia&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Part of Name Other than Entry Element</td><td>Romulus &nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Country</td><td>RO&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Agency</td><td>BJOT&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Cataloguing Rules</td><td>unimarc&nbsp;</td></tr><tr><td bgcolor="#F9F2DE"> Code of Institution</td><td>BJOT&nbsp;</td></tr></table></body></html>