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36
Year: 2007, Volume: 57, No 4B , p. 423–427 ;
8
Authors: Maciej Oziembłowski, Michał Korzycki
Title: LIQUID FOOD PRESERVED BY UNCONVENTIONAL METHODS
Keywords: liquid food preservation, pulsed electric field, concentrated microwave field, bacteria, yeast, mould


37
Year: 2007, Volume: 57, No 4B , p. 429–435 ;
7
Authors: Anna Pęksa, Elżbieta Rytel, Joanna Kawa-Rygielska, Artur Gryszkin, Tomasz Zięba
Title: EFFECT OF PROTEIN PREPARATIONS ADDITION ON PROPERTIES OF POTATO SNACKS OBTAINED FROM EXTRUDED SEMI-PRODUCTS
Keywords: extruded pellets, protein preparations, potato snacks


38
Year: 2007, Volume: 57, No 4B , p. 437–444 ;
15
Authors: Anna Piotrowska, Małgorzata Żebrowska, Bożena Waszkiewicz-Robak, Katarzyna Małecka
Title: SENSORY QUALITY OF YOGHURTS ENRICHED WITH SQUALEN FROM AMARANTHUS OIL
Keywords: amaranthus oil, squalen, yoghurt, sensory quality


39
Year: 2007, Volume: 57, No 4B , p. 445–447 ;
26
Authors: Tuija Pirttijärvi, Jaana Kullaslahti
Title: WEB BASED LEARNING IN FOOD HYGIENE EDUCATION
Keywords: food hygiene, web based learning, e-learning, online learning, blended learning, education


40
Year: 2007, Volume: 57, No 4B , p. 449–455 ;
6
Authors: Wiesław Przybylski, Danuta Jaworska, Ewa Czarniecka-Skubina, Katarzyna Kajak-Siemaszko, Ingrid Wachowicz
Title: USING MULTIDIMENSIONAL ANALYSIS IN THE EVALUATION OF TECHNOLOGICAL VALUE AND SENSORY QUALITY OF PORK MEAT
Keywords: pork, meat quality, multidimensional analysis


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