Inżynieria Rolnicza
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125 # 2870
Modelling of food-processing with the use of artificial neural networks
82 # 266
Temperature changes during heat treatment of chosen smoked sausages obtained by traditional method
93 # 1853
A comparative assessment of baking value of wheat flour and german wheat flour
93 # 1850
An analysis of physical property changes of semi-finished bakery products and their effect on finished product texture
99 # 2066
Aspects of energy consumption in the operation of baking ovens
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