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104 # 2251
The impact of celery heat treatment parameters on cutting force
111 # 2467
Thawing of strawberries using the vacuum-steam method
111 # 2468
The impact of raw material composition on textural haracteristics of milk chocolates
113 # 2373
Innovative method for identifying selected qualitative characteristics of seeds using image analysis and artificial neural networks (ANN)
121 # 2755
Using classification trees in the analysis of italian broccoli sensory characteristics after heat treatment
134 # 3123
Instrumental and sensory analysis of hardness and plasticity of dried yellow melon
138 # 3239
Influence of saccharin additive on physical properties of sponge-fat dough
60 # 1554
Quality of dried potatoes using different blanching techniques
71 # 1470
Sensory assessment of the bars produced of processed cereal grains
82 # 265
Influence of heat treatment on chosen physical properties of garbanzo beans
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