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Acta Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
Modelling of nectarine drying under near infrared - Vacuum conditionsBehnam Alaei, Reza Amiri ChayjanActa Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
Studies on the production of alkaline α-amylase from Bacillus subtilis CB-18Ogbonnaya Nwokoro, Odiase AnthoniaActa Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
Chosen quality parameters of pork sausage produced without curing mixtureAdam Kostecki, Agnieszka Bilska, Bożena DanylukActa Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
Effect of short-term zinc supplementation on zinc and selenium tissue distribution and serum antioxidant enzymesAndrey A Skalny, Alexey A Tinkov, Yulia S Medvedeva, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
Application of acid whey and set milk to marinate beef with reference to quality parameters and product safetyKarolina M Wójciak, Paweł Krajmas, Elżbieta Solska, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
Fermented probiotic beverages based on acid wheyKatarzyna Skryplonek, Małgorzata JasińskaActa Scientiarum Polonorum. Technologia Alimentaria|January 11, 2017
Effect of antioxidants on polyunsaturated fatty acids - reviewAncuţa Elena PrisacaruActa Scientiarum Polonorum. Technologia Alimentaria|January 11, 2017
Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substancesPatrycja Komolka, Danuta Górecka, Krystyna Szymandera-Buszka, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|January 11, 2017
Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beefKarolina M Wójciak, Elżbieta SolskaActa Scientiarum Polonorum. Technologia Alimentaria|January 11, 2017
The changes of proteins fractions shares in milk and fermented milk drinksGenowefa Bonczar, Maria Walczycka, Iwona DudaPageof 41