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  • CURTI, Mitrofan; STRICOVA, N. (Tehnica UTM, 2010)
    Dans cet article il s’agit d’une introduction sur les principes de fonctionnement des machines électriques. Le but primordial de cet article est de mettre à jour un type de moteur plus moderne,plus rapide et plus précis. ...
  • ŢURCAN, Iurie; CUŞNIR, E. (Tehnica UTM, 2009)
    This article is about innovations and ecological technologies elaborated by Mercedes-Benz and applied in their recent car models. Mercedes-Benz cars are the main part of the automobile history. Mercedes-Benz were first to ...
  • STOEVA, Elena; CUCIUC, V. (Tehnica UTM, 2009)
    Prezentul articol abordează metodele de conservare a laptelui, care constituie un aliment indispensabil al hranei omeneşti.
  • AZAROV, Ana; ABABII, M. (Tehnica UTM, 2009)
    Metrology is the science of measurement, which comprises both experimental and theoretical measurements and determinations at any level of uncertainty in any field of science and technology. The intricate and mostly invisible ...
  • CIOBANU, Natalia; ZINGAN, O. (Tehnica UTM, 2009)
    The migration and remittances issues have become salvation for our economic system and destruction of our moral values. In this article we will bring benefits, but also some drawbacks of migration. Moldova is one of the ...
  • ZAVOROTNÎI, Elena; CUŞNIR, E. (Tehnica UTM, 2009)
    An interesting and new subject of bionics technology and some aspects of model making in industrial design are examined in the present article. Industrial designers are a mixture between an engineer and an artist. They ...
  • BAHMACENCO, Alexandru (Tehnica UTM, 2009)
    Dans cet article on a abordé le principe de fonctionnement d‟un monte-bateaux vertical, la spécificité de sa constitution, ses avantages et son importance dans l‟industrie des bateaux.
  • ZAHARIA, Mircea (Tehnica UTM, 2010)
    In this article we will discover the preparation stage of mozzarella cheese and about its benefits on our health!
  • COJOCARI, Angela; PLAMADEALA, L. (Tehnica UTM, 2009)
    This article presents the information on the mushroom extract that shows promise for meat preservatives and the research activities in this domain Flammulina velutipes is one of the few mushrooms that can be found in winter ...
  • ŢIMBALI, Alexandru; OJOG, A. (Tehnica UTM, 2009)
    Nitrous oxide allows the engine to burn more fuel and air, resulting in a more powerful combustion. The gas itself is not flammable, but it delivers more oxygen than atmospheric air by breaking down at elevated temperatures, ...
  • RATA, Ana; MARLEAN, I. (Tehnica UTM, 2010)
    The article presents an amazing part of Sardinia's culture, the structures that for many edges served Sardinian people and now are fascinating our eyes and imagination.
  • JELESCU, Olga; ZINGAN, O. (Tehnica UTM, 2009)
    The terminology used to describe the exporting of jobs varies widely. In the present article we will provide information on how the new offshoring phenomenon assures multinational corporations with cheaper labor force in ...
  • BIRLIGA, Nickita; ŞCERBAK, L. (Tehnica UTM, 2010)
    This article is about advantages and disadvantages of optical fibers in comparison to conventional metal wires and cables. An optical fiber is a glass or plastic fiber that carries light along its length. Its main use is ...
  • COPÎL, Irina (Tehnica UTM, 2010)
    Packaging is the science, art and technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of design, evaluation, and production of packages. It can be ...
  • MÎRZA, Ion; GRAJDEAN-BALABAN, I. (Tehnica UTM, 2009)
    Autorul acestui articol este preocupat de cele mai eficiente şi ecologice metode pentru încăzirea apei menajere.
  • POGORLEŢCHI, Mihail; HODINITU, E. (Tehnica UTM, 2010)
    În acest articol sunt relatate problemele actuale ale businessului din Republica Moldova şi analiza căilor de depăşire a lor.
  • AGA, Elena; ISAC, M. (Tehnica UTM, 2010)
    Dans cet article il s'agit des produits de chocolaterie, de l'effet des tensio-actifs sur les caractéristiques du chocolat.
  • AYAROV, Ana; ABABII, Mariana (Tehnica UTM, 2010)
    The concept of quality first emerged out of the Industrial Revolution. Quality management is focused not only on product quality, but also the means to achieve it. The quality profession grew from simple control. Quality ...
  • BALAN, Anastasia; BAHĂU, Cătălina; Plămădeală, L. (Tehnica UTM, 2010)
    The following work relates to the precious Iranian Natural spice - called Red Gold or Saffron, which has wide utilization because of its natural coloring, aroma, taste, and different chemical substances.
  • BELOCOSOVA, Cristina; PLĂMĂDEALĂ, L. (Tehnica UTM, 2010)
    The following work talks about salt which is a biological necessity for the survival of all known living creatures, including humans and also presents its benefits and dangers to human body.

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