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Gluten-Free Diet in Prisons in Poland: Nutrient Contents and Implementation of Dietary Reference Intake Standards.
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- Nutrients, 2020, v. 12, n. 9, p. 2829, doi. 10.3390/nu12092829
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Implementation of Dietary Reference Intake Standards in Prison Menus in Poland.
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- Nutrients, 2020, v. 12, n. 3, p. 728, doi. 10.3390/nu12030728
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- Article
Influence of sous-vide thermal treatment, boiling, and steaming on the colour, texture and content of bioactive compounds in root vegetables.
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- Ukrainian Food Journal, 2021, v. 10, n. 1, p. 77, doi. 10.24263/2304-974X-2021-10-1-7
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- Article
Characterisation of Biologically Active Hydrolysates and Peptide Fractions of Vacuum Packaging String Bean (Phaseolus Vulgaris L.).
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- Foods, 2020, v. 9, n. 7, p. 842, doi. 10.3390/foods9070842
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- Article
Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 22, p. 8164, doi. 10.3390/app10228164
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- Article
Dietary Habits, Diet Quality, Nutrition Knowledge, and Associations with Physical Activity in Polish Prisoners: A Pilot Study.
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- International Journal of Environmental Research & Public Health, 2022, v. 19, n. 3, p. 1422, doi. 10.3390/ijerph19031422
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- Article
COMPARATIVE ANALYSIS OF SELECTED PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF BREAD SUBSTITUTES.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2020, v. 24, n. 1, p. 99, doi. 10.2478/aucft-2020-0009
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- Article
TECHNOLOGIA SOUS-VIDE - INNOWACYJNY SPOSÓB OBRÓBKI CIEPLNEJ ŻYWNOŚCI.
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- Zywnosc, 2018, v. 25, n. 3, p. 34, doi. 10.15193/ZNTJ/2018/116/244
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- Article