Inżynieria Rolnicza
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Piątek Michał
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69 # 829
Analysis of temperature distribution depending on the thermal treatment phase of cured meat products and the size of a smoking-blanching chamber
71 # 1411
Analysis of water binding conditions in fine minced curred mest stuffings supplemented with lupine cellulose
71 # 1455
Role of hydrocolloidal-fatty phase in shaping rheoligical properties of fine minced cured meat stuffings with reduced fat content
82 # 238
Defrosting of raw meat using ultrasounds at low frequencies
93 # 1817
A comparison of air temperature and humidity distributionin fermentation-ripening chambers
93 # 1816
The influence of smoking cutting type on selected quality parameters of hungarian sausage
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