Inżynieria Rolnicza
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Grochowicz Józef
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16 # 772
Effect of the temperature on water absorption ability of legume seeds totally immersed in water
33 # 630
New technology of production of protein-cum-fat concentrate
60 # 1567
Strength properities of new products obtained on the basis of prepared grains of cereals and seeds
69 # 852
Sensory evaluation of cereal products which were applied to hydro-thermal and thermal processing
69 # 873
Technological guidelines for production of new-generation food fancy goods
71 # 1444
Convection drying of selected hard renner cheeses
71 # 1445
Dynamic of concentration drying process of Parmezan type hard cheese for flavouring purpose
71 # 1470
Sensory assessment of the bars produced of processed cereal grains
71 # 1451
Thermal preparation of wheat grain
80 # 155
Assessment of impact of heat treatment on selected physical properties of lentil seeds
82 # 249
Changes of chosen physical properties of parsley in result of frying
82 # 265
Influence of heat treatment on chosen physical properties of garbanzo beans
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