Inżynieria Rolnicza
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102 # 2139
Modelling of changes in the properties of the sublimationdried horseradish tissue structure
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
71 # 1437
Kinetics of mass and temperature changes during sublimation-steaming-vacuum thawing of meat
79 # 96
Activity of yeast saccharomyces cerevisiae liophilized with chosen protectants
82 # 236
A comparison of meat defrosting using vacuum-cum-steam and sublimation-cum-vacuum-cum-steam methods
82 # 282
Influence of the method of drying and process temperature on hygroscopic properties of dried apples
93 # 1836
Setting out the degree of sublimation dehydration during sublimation-vacuum-steam meat defrosting process
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