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Półtorak Andrzej
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tel. : 0 22 593 70 73
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141 # 3353
Analysis of possibilities of using spectometry in near infrared NIR) as a method of determination of the basic composition of beef
141 # 3348
Impact of the fineness degree of high-fibre preparation on rheological properties of wheat dough
141 # 3339
The use of computer image analysis in the evaluation of selected beef quality features
69 # 822
Influence of heat treatment on carrot colour parameters
69 # 869
Influence of thermal treatment type on changes in carrot texture
69 # 857
Influence of thermostatic processing on changes in texture of carrot subjected to thermal treatment by different methods
71 # 1454
Application of the instrumental methods to evaluating the structure of half-finshed fruit products used to production of ready-to-eat food
87 # 408
The effect of heat treatment conditions for selected food products on their quality parameters
93 # 1861
An analysis of eefect of selected structure-generating factors on the quality of bi-fertal products
93 # 1850
An analysis of physical property changes of semi-finished bakery products and their effect on finished product texture
93 # 1851
The stability of structural qualities of milky fermented beverages
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