Inżynieria Rolnicza
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120 # 2702
Changes in parameters of berry fruit colour caused by drying, storage and rehydration
126 # 2914
Dried fruit quality and its rehydration progress depending on apple drying method
79 # 96
Activity of yeast saccharomyces cerevisiae liophilized with chosen protectants
82 # 282
Influence of the method of drying and process temperature on hygroscopic properties of dried apples
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