Inżynieria Rolnicza
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100 # 2085
Effects of the method and time of storing on the selected sensory characteristics of apples
120 # 2702
Changes in parameters of berry fruit colour caused by drying, storage and rehydration
134 # 3135
Colour durability of berry fruit stored in a frozen state
141 # 3327
Comparative analysis of colour components of beef striploin depending on various methods of thermal treatment
146 # 3458
Assessment of possibility of using microwaves for heating spouted bed during drying apples
147 # 3487
Changes of the chemical composition of potato tubers during storage and their impact on the selected properties of crisps
148 # 3528
Analysis of the components of colour of beef inside after thermal treatment conducted using various methods
60 # 1577
Analysis of meat colour after sonicication
64 # 734
Influence of convection drying conditions and way of preparation of paprika on changes of chromatic colour coordinates
64 # 729
Mathematical model of colour change of paprika during lyophilization process
69 # 825
Changes in colour parameters of anthocyanin solutions while heating
69 # 824
Texture and colours of selected meat products with the addition of transglutaminase
70 # 1189
Impact of selected extrusion process parameters on ekstrudate colors changes
70 # 1184
Modeling of texture qualities for wheat bakery using a surface colors change dynamics indicator during thermal treatment
71 # 1412
An attempt to developing methodology of colour determination for selected products
71 # 1442
Application of ultrasounds to ripening of red fruit-wines
82 # 231
Changes of parameters of the weight of wheat dough depending on the type of flour and on the time of kneading
82 # 232
The dynamics of coulour changes during thermal working of wheat breadstuff depending on the time of dough kneading
88 # 457
Position for computer analysis of quality of agricultural and food products
99 # 2044
The impact of dryling methods and parameters on changes in dried fruit and vegetables colour
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