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Acta Scientiarum Polonorum. Technologia Alimentaria|July 2, 2019
Characteristics of probiotic yoghurts supplemented with Pu-erh tea infusionDorota Najgebaue-LejkoActa Scientiarum Polonorum. Technologia Alimentaria|May 28, 2018
Hygiene assessments of school kitchens based on the microbiological status of served foodAndrás J Tóth, Katalin Szakmár, Anna Dunay, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|October 2, 2019
Effect of prebiotics, inorganic salts and amino acids for cell envelope proteinase production from Lactobacillus plantarum LP69Fangfang Cheng, He Chen, Ni Lei, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|October 2, 2019
In vitro antifungal, antibacterial activities and nutritional value of nine Cameroonian edible vegetablesFabrice N B Wandji, Aduni U Achidi, Moses N Ngemenya, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|January 11, 2012
Influence of glycosidases addition on selected monoterpenes contents in musts and white wines from two grape varieties grown in PolandMariusz Dziadas, Henryk JeleńActa Scientiarum Polonorum. Technologia Alimentaria|January 11, 2012
Reduction of water consumption in bioethanol production from triticale by recycling the stillage liquid phaseMałgorzata Gumienna, Małgorzata Lasik, Katarzyna Szambelan, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|January 11, 2012
Evaluation of the mineral composition of breadstuff and frequency its consumptionAnna Winiarska-Mieczan, Małgorzata KwiecieńActa Scientiarum Polonorum. Technologia Alimentaria|October 23, 2017
Technology development of protein rich concentrates for nutrition in extreme conditions using soybean and meat by-productsTatiana K Kalenik, Rui Costa, Elena V Motkina, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|October 23, 2017
The influence of microwave cooking on the nutritional composition and antioxidant activity of the underutilized perah seedKhu S Li, Abbas Ali, Ida I MuhammadActa Scientiarum Polonorum. Technologia Alimentaria|October 23, 2017
A comparison of two methods of determining colour change in the assessment of the quality of porkTadeusz Karamucki, Artur Rybarczyk, Małgorzata Jakubowska, et al.Pageof 41