Editing Instr.                              


Editing Instructions


The paper will be edited in English. It will contain the abstract and the key words in English (and other circulating languages such as French, German) .

      Page format A4 (210297); margins: top 3.5 cm; bottom 2.5 cm; left 2 cm; right 2 cm; header 1.5 cm; footer 1.5 cm.

      Number of pages: max. 6 (preferably in pairs)

      Font: Times New Roman 11, line spacing: single.

      In page arrangement:

   3 blank lines;

   Title: CAPITALS, bold, centred;

   2 blank lines;

   Authors: bold, centred:

   1 blank line;

   Institution address, phone number and e-mail address (TNR 10);

   2 blank lines;

   Abstract: 50100 words, key words (maximum 10) justified, block text: left 1 cm, right 1 cm (TNR 10).

   The abstract and the key words will be written on one column, while the paper text will be written on two equal columns (8.25 cm). The distance between columns will be of 0.5 cm.

      The paper text (justified) will be structured as follows: 1. Introduction; 2. Materials and methods; 3. Results and discussion; 4. Conclusions; References. It is allowed to use numbered subtitles: 1.1 etc.

      The chapters will be separated by one line;

      The chapters title will be written by TNR 11 bold.

      The text has to be edited by using paragraph 6 points after.

      The figures will be inserted into the text after their first introduction. They have to be centred on column, numbered and entitled at their base.

      The tables have to be centred on column, numbered and entitled at their top.

      The references will be presented in alphabetical order examples:

Brown, F. and A. White, 2001. Work name. Magazine name in Italics, vol. nr. bold, pages.

Smith, F.J., 1998. Book title in Italics, chapter no. or pages if relevant. Print House, Place.

Morris, H. and Gray, M., 2000. Work name. In: Book name / volume in Italics (Editor/-s name/-s), pages. Printing House, Place.


Home ] Up ]

Send mail to euroaliment@ugal.ro with questions or comments about this web site.
Copyright 2003-2017, Faculty of Food Sciences and Engineering, Galati Dunarea de Jos University
Last modified: 26-04-17 21:27