Works matching IS 16440730 AND DT 2023 AND VI 22 AND IP 2
Results: 9
EFFECTS OF HEATING PROCESS ON KINETIC DEGRADATION OF ANTHOCYANIN AND VITAMIN C ON HARDNESS AND SENSORY VALUE OF STRAWBERRY SOFT CANDY.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 2, p. 227, doi. 10.17306/j.afs.1133
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- Article
EFFECT OF DRYING REGIMES ON THE QUALITY AND SAFETY OF ALTERNATIVE PROTEIN SOURCES – YELLOW MEALWORM LARVAE (TENEBRIO MOLITOR L.).
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 2, p. 217, doi. 10.17306/j.afs.1130
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- Article
TRADITIONAL FERMENTED FOODS IN ANATOLIA.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 2, p. 193, doi. 10.17306/j.afs.1127
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- Article
ASSESSMENT OF NUTRITION AND NUTRITIONAL STATUS PARAMETERS IN HEMODIALYSIS PATIENTS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 2, p. 183, doi. 10.17306/j.afs.1136
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- Article
PHASE DIAGRAM COMBINED WITH IMPROVED FUZZY SUPPORT VECTOR MACHINE FOR RAPID AND NONDESTRUCTIVE DETECTION OF DIARRHETIC SHELLFISH POISONING.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 2, p. 169, doi. 10.17306/j.afs.1124
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- Article
CHEMICAL PROFILE AND ANTIOXIDANTS PROPERTY OF ERYNGIUM FOETIDUM L. LEAVES – USE OF HPLC METHODS TO OPTIMIZE EXTRACTING SOLVENTS TO BE USED IN FUNCTIONAL FOOD DEVELOPMENT.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 2, p. 159, doi. 10.17306/j.afs.1119
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- Article
PHYSICAL CHARACTERISTICS AND THE EFFECT OF SOAKING ON MINERAL CONCENTRATION IN RICE VARIETIES ASSOCIATED WITH HUMAN HEALTH RISKS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 2, p. 143, doi. 10.17306/j.afs.1117
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- Article
OPTIMIZATION OF THE OSMOTIC DEHYDRATION PROCESS FOR IMPROVING THE QUALITY OF VACUUM-FRIED “VINH CHAU” SHALLOTS AT THE PILOT STAGE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 2, p. 133, doi. 10.17306/J.AFS.2023.1120
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- Article
COMPARATIVE ELUCIDATION OF GARLIC PEELING METHODS AND POSITIONING OF QUALITY CHARACTERISTICS USING PRINCIPAL COMPONENT ANALYSIS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 2, p. 119, doi. 10.17306/j.afs.1114
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- Article