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Acta Scientiarum Polonorum. Technologia Alimentaria|July 14, 2017
Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat productsPaulina Kęska, Joanna Stadnik, Dorota Zielińska, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|July 14, 2017
Yield of acid curd cheese produced from cow's milk from different lactation periodsEwa Salamończyk, Krzysztof Młynek, Piotr Guliński, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|July 14, 2017
The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory propertiesReyhan Irkin, Onur YalcinActa Scientiarum Polonorum. Technologia Alimentaria|March 4, 2014
Milk proteins-derived bioactive peptides in dairy products: molecular, biological and methodological aspectsBartłomiej Dziuba, Marta DziubaActa Scientiarum Polonorum. Technologia Alimentaria|March 4, 2014
Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogueRezik Azab Awad, Wafaa Mohammed Salama, Azza Mahmoud FarahatActa Scientiarum Polonorum. Technologia Alimentaria|March 4, 2014
Prediction of some physical and drying properties of terebinth fruit (Pistacia atlantica L.) using Artificial Neural NetworksMohammad Kaveh, Reza Amiri ChayjanActa Scientiarum Polonorum. Technologia Alimentaria|March 4, 2014
Applicability of physico-chemical parameters of honey for identification of the botanical originStanisław Kowalski, Marcin Lukasiewicz, Wiktor BerskiActa Scientiarum Polonorum. Technologia Alimentaria|March 4, 2014
Effect of microwave heating on the quality characteristics of canola oil in presence of palm oleinM Abbas Ali, Zahrau Bamalli Nouruddeen, Ida Idayu Muhamad, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|March 4, 2014
Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawingYoussef Ait El Kadi, Ali Moudden, Bouazza Faiz, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|March 4, 2014
Preparation of lactic acid bacteria fermented wheat-yoghurt mixturesMichal Magala, Zlatica Kohajdová, Jolana KarovičováPageof 41