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125 # 2882
Comparison of global optimization algorithms in inverse modeling of drying processes of agricultural products
131 # 3065
The possibilities of using waste products from winter rape for energy purposes
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
28 # 1602
A joint system of combined waste utilization and sewage treatment of Mura Biel in Switzerland
31 # 1670
Use of artificial neuronal net to prognosing freezing time of food products
52 # 803
Logistic costs in selected farms
53 # 595
Selected software products for research of forest accessibility
69 # 830
Application of buckwheat seeds to manufacturing the low-fat fine minced meat products
69 # 858
Classification of mechanical stresses in food products
71 # 1454
Application of the instrumental methods to evaluating the structure of half-finshed fruit products used to production of ready-to-eat food
71 # 1452
Ergonomic evaluation of food products’ packagings
71 # 1470
Sensory assessment of the bars produced of processed cereal grains
79 # 101
Using byproducts and organic wastes from sugar beet processing as raw materials for biological citric acid production
81 # 193
Ergonomic aspects of milk dessert production
82 # 281
An analysis of chosen factors which influence development of new foods
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
82 # 269
Packing process for chosen diary products as a critical control point
93 # 1853
A comparative assessment of baking value of wheat flour and german wheat flour
93 # 1860
Changes in texture of selected meat products as a function of the type of used additional substance
93 # 1848
The mineral elements in processed food of marine origin
94 # 1883
Use of power resource in consumer milk and dairy derivative product processing
99 # 2038
Energy consumption analysis for selected bakery products
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