Inżynieria Rolnicza
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141 # 3327
Comparative analysis of colour components of beef striploin depending on various methods of thermal treatment
71 # 1420
Effect of frying process on physical properties of potato pellets
82 # 249
Changes of chosen physical properties of parsley in result of frying
82 # 265
Influence of heat treatment on chosen physical properties of garbanzo beans
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