Inżynieria Rolnicza
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141 # 3351
Impact of the shape of cutting knives edges on distribution of temperature in the volume of meat stuffing
69 # 868
Influence of the thermal treatment on the propagation velocity of ultrasonic waves in meat stuffing
71 # 1411
Analysis of water binding conditions in fine minced curred mest stuffings supplemented with lupine cellulose
71 # 1455
Role of hydrocolloidal-fatty phase in shaping rheoligical properties of fine minced cured meat stuffings with reduced fat content
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