-
Chemical composition and ph of processed pork meat products supplied by a renowned polish manufacturer
Autorzy: T. DASZKIEWICZ, M. MARKOWSKI, P. ZAPOTOCZNY, R. WINARSKI, D. KUBIAK, N. HNATYK, M. KOBA-KOWALCZYK
-
The use of oxygen absorbers for packaging ripened cheese
Autorzy: H. PANFIL-KUNCEWICZ, A. LIS, M. MAJEWSKA
-
Effect of mechanical treatment on the particle size distribution and rheological properties of tomato concentrate
Autorzy: G. PROBOLA, L. ZANDER, E. HAPONIUK
-
Information on food fortification with bioactive compounds in observation and consumer studies
Autorzy: D. JAKUBOWSKA, K. STANIEWSKA