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149 # 3536
Computational Fluid Dynamics CFD as an innovative tool for stimulating the smoke drying process and for modeling the construction elements of a smoke-drying chamber
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
69 # 829
Analysis of temperature distribution depending on the thermal treatment phase of cured meat products and the size of a smoking-blanching chamber
82 # 266
Temperature changes during heat treatment of chosen smoked sausages obtained by traditional method
93 # 1816
The influence of smoking cutting type on selected quality parameters of hungarian sausage
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