Works matching IS 16440730 AND DT 2019 AND VI 18 AND IP 4
Results: 10
QUALITY ASSESSMENT OF EXPERIMENTAL COOKIES ENRICHED WITH FREEZE-DRIED BLACK CHOKEBERRY.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 463, doi. 10.17306/j.afs.0686
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- Article
THE ANTIOXIDANT POTENTIAL OF FLESH, ALBEDO AND FLAVEDO EXTRACTS FROM DIFFERENT VARIETIES OF GRAPEFRUITS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 453, doi. 10.17306/J.AFS.2019.0731
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- Article
SUBSTITUTION OF SEMOLINA DURUM WITH COMMON WHEAT FLOUR IN EGG AND EGGLESS PASTA.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 439, doi. 10.17306/j.afs.0722
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- Article
EFFECT OF RICE BRAN OIL ADDITION ON THE OXIDATIVE DEGRADATION AND FATTY ACID COMPOSITION OF SOYBEAN OIL DURING HEATING.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 427, doi. 10.17306/j.afs.0694
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- Article
CHARACTERIZATION OF STAPHYLOCOCCUS AUREUS ISOLATED FROM TILAPIA AND UTENSILS USED IN THE SALE OF TILAPIA IN THE STREET MARKETS OF A SEMI-ARID BRAZILIAN MUNICIPALITY.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 413, doi. 10.17306/J.AFS.2019.0727
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- Article
COMPARISON OF 2° AND 10° STANDARD OBSERVERS USED WITH C AND D65 ILLUMINANTS IN MEASUREMENTS OF COLOUR IN RAW MINCED PORK LOIN.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 399, doi. 10.17306/J.AFS.2019.0712
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- Article
SOFT WHITE CHEESE RIPENING USING BACTERIAL PROTEASE ENZYME.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 385, doi. 10.17306/j.afs.0665
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- Article
THE CONCEPT OF USING BACTERIOPHAGES TO IMPROVE THE MICROBIOLOGICAL QUALITY OF MINIMALLY PROCESSED FOODS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 373, doi. 10.17306/j.afs.0695
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- Article
THE EFFECTS OF THE ADDITION OF STARTER CULTURES AND STEVIOSIDE ON TECHNOLOGICAL LOW-FAT FERMENTED SHERBET ICE-CREAM WITHOUT SUGAR.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 361, doi. 10.17306/j.afs.0724
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- Article
THE EFFECTS OF CAMEL MILK POWDER ON THE STABILITY AND QUALITY PROPERTIES OF PROCESSED CHEESE SAUCE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 349, doi. 10.17306/J.AFS.2019.0645
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- Article