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149 # 3537
Effects of modifications of the power nozzles structure in the smoke-drying chamber on the reduction of PAH compounds content in meat products
16 # 757
Investigation of meat products heating and cooling processes
69 # 830
Application of buckwheat seeds to manufacturing the low-fat fine minced meat products
82 # 235
Changes in the texture of the processed meat products stored in modified atmosphere
82 # 234
Changes of the hydratation properties and lipid oxidation of meat products stored in modified atmosphere
82 # 264
Influence of potassium chloride as a partial substitute of sodium chloride in corning mix on the quality of ostrich meat pate
93 # 1860
Changes in texture of selected meat products as a function of the type of used additional substance
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