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Acta Scientiarum Polonorum. Technologia Alimentaria|December 16, 2017
Effect of jasmonic acid and yeast extract elicitation on low-molecular antioxidants and antioxidant activity of marjoram (Origanum majorana L.)Urszula ZłotekActa Scientiarum Polonorum. Technologia Alimentaria|December 16, 2017
Influence of marinades on shear force, structure and sensory properties of home-style jerkyJoanna Żochowska-Kujawska, Marek Kotowicz, Kazimierz Lachowicz, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|December 16, 2017
The suitability of different probiotic strains for the production of fruit-whey beveragesMarek Sady, Dorota Najgebauer-Lejko, Jacek DomagałaActa Scientiarum Polonorum. Technologia Alimentaria|July 14, 2017
Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditionsMagdalena Kręcisz, Agnieszka WójtowiczActa Scientiarum Polonorum. Technologia Alimentaria|July 14, 2017
Optimization of mooseer (A. hirtifolium Boiss.) dehydration under infrared conditionsReza Amiri Chayjan, Mosayeb FealekariActa Scientiarum Polonorum. Technologia Alimentaria|July 14, 2017
Lactose-free frozen yogurt: production and characteristicsKatarzyna Skryplonek, David Gomes, Jorge Viegas, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|July 14, 2017
Effect of addition of wild garlic (Allium ursinum) on the quality of kefirs from sheep's milkAgata Znamirowska, Katarzyna Szajnar, Przemysław Rożek, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|April 12, 2012
New actions for old nutrientsCarlos LifschitzActa Scientiarum Polonorum. Technologia Alimentaria|April 12, 2012
Content of nutritive components, dietary fibre and energy value of artichoke depending on the varietyIwona Mentel, Ewa Cieślik, Izabela Wałkowska, et al.Acta Scientiarum Polonorum. Technologia Alimentaria|June 30, 2012
Influence of media composition on the production of alkaline α-amylase from Bacillus subtilis CB-18Nwokoro Ogbonnaya, Anthonia OdiasePageof 41