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The Influence on Nonthermal, Low-Pressure Plasma on Microbiological Contamination of Food
Authors: A. Ligocka, K. Skowron, P. Rytl ewski, J. Bauza-Kaszewska
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Changes in the Content of CLA and Other Trans Isomers in The Kormoran Cheese During Six Weeks of Ripening
Authors: B. Paszczyk, J. Łuczyńska
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The Fatty Acids Content in Popular Bars
Authors: M. Wiercioch, S. Szeląg-Pieniek, K. Peszko, I. Baranowska-Bosiacka, D. Maciejewska, A. Łukomska, K. Dec, K. Janda, D. Chlubek, I. Gutowska