Works matching IS 16440730 AND DT 2018 AND VI 17 AND IP 2
Results: 10
CHEMICAL AND NUTRITIONAL CHARACTERISTICS OF HIGH-FIBRE RYE MILLING FRACTIONS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 2, p. 149, doi. 10.17306/J.AFS.2018.0559
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- Article
IMPROVEMENT OF VIABILITY OF PROBIOTIC BACTERIA, ORGANOLEPTIC QUALITIES AND PHYSICAL CHARACTERISTICS IN KEFIR USING TRANSGLUTAMINASE AND XANTHAN.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 2, p. 141, doi. 10.17306/J.AFS.0556
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THE APPLICATION OF THE PLACKETT-BURMAN DESIGN IN INVESTIGATING ACE INHIBITORY PEPTIDE-PRODUCING CONDITIONS AND MEDIA FOR LACTOBACILLUS BULGARICUS LB6.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 2, p. 125, doi. 10.17306/J.AFS.2018.0536
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EFFECT OF PROBIOTIC SUPPLEMENTATION ON LIVER FUNCTION AND LIPID STATUS IN RATS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 2, p. 185, doi. 10.17306/J.AFS.2018.0554
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- Article
THE EFFECT OF SELECTED COMPONENTS OF MILK AND RIPENING TIME ON THE DEVELOPMENT OF THE HARDNESS AND MELTING PROPERTIES OF CHEESE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 2, p. 133, doi. 10.17306/J.AFS.2018.0549
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MANUFACTURING OF CURD PRODUCTS OF INCREASED BIOLOGICAL VALUE FOR THE ELDERLY FROM DRIED COMPONENTS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 2, p. 177, doi. 10.17306/J.AFS.2018.0545
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- Article
THE EFFECT OF HEMP SEED AND LINSEED ADDITION ON THE QUALITY OF LIVER PÂTÉS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 2, p. 169, doi. 10.17306/J.AFS.2018.0566
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HYGIENE ASSESSMENTS OF SCHOOL KITCHENS BASED ON THE MICROBIOLOGICAL STATUS OF SERVED FOOD.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 2, p. 159, doi. 10.17306/J.AFS.2018.0564
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- Article
ANTIOXIDANT ACTIVITIES AND PHENOLIC COMPOUNDS IN FRUITS OF VARIOUS GENOTYPES OF AMERICAN PERSIMMON (DIOSPYROS VIRGINIANA L.).
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 2, p. 117, doi. 10.17306/J.AFS.2018.0544
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- Article
CARRAGEENAN AS A FUNCTIONAL ADDITIVE IN THE PRODUCTION OF CHEESE AND CHEESE-LIKE PRODUCTS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 2, p. 107, doi. 10.17306/J.AFS.2018.0550
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- Article