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Ślaska-Grzywna Beata
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104 # 2251
The impact of celery heat treatment parameters on cutting force
105 # 2288
Microprocessor recording of temperature in the convector steam oven
111 # 2479
Changes in the value of cutting fo rce applied to wheat grains versus leaf fertilization technique
111 # 2475
The effect of spraying technique in leaf fertilization on wheat grain yield and compression force values
121 # 2755
Using classification trees in the analysis of italian broccoli sensory characteristics after heat treatment
131 # 3085
Influence of heat treatment on the quality of courgette
138 # 3255
Mechanical properties of thermal treated corn grains
141 # 3331
Impact of the storage temperature and time on the selected quality properties of rapeseed, linseed and cameline seed oil
151 # 3598
Impact of thermal treatment of grass pea on the content of selected chemical components
153 # 3633
The influence of moisture content of barley on the flaking process
16 # 780
Study on physical properties of the flours from various plant materials
31 # 1692
Project of computer database of technical equipment for gastronomic institutions
31 # 1679
Use of microprocessor recorder to qualification of temperatures schedule in laboratory stove
33 # 683
Analysis of changes of parameters of wholemeal bread texture during storage
68 # 1404
Computer test verifying the students’ knowledge
71 # 1463
Effect of thermal treatment in a combi-cooker on sensory properties of the parsley and parsnip
81 # 217
Impact of heat treatment on changes of mechanical properties of carrot
81 # 218
Impact of heat treatment on cutting force and compression force of potatoes
82 # 276
Influence of heat treatment on cutting force of brussels sprouts
93 # 1857
The influence of thermal treatment on cauliflower cutting force
93 # 1858
The influenceof presowing magnetic biostimulation on cutting and compression forces of grains of new wheat-rye varieties
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