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6
Year: 2006, Volume: 15/56, No 3 , p. 277–281 ;
8 1755
Authors: Sigita Urbienė, Da iva Leskaiskaitė
Title: FORMATION OF SOME ORGANIC ACIDS DURING FERMENTATION OF MILK
Keywords: organic acids, lactic acid bacteria starter, fermented milk


7
Year: 2006, Volume: 15/56, No 3 , p. 283–285 ;
4 1208
Authors: Ikechukwu Edwin Ezeagu
Title: CONTENTS OF NITRATE AND NITRITE IN SOME NIGERIAN FOOD GRAINS AND THEIR POTENTIAL INGESTION IN THE DIET - A SHORT REPORT
Keywords: nitrate, nitrite, food grains, toxicity, Nigeria


8
Year: 2006, Volume: 15/56, No 3 , p. 287–289 ;
4 537
Authors: Agnieszka Połom
Title: SENSORY QUALITY OF PORK CHOPS AFTER THERMAL PROCESSING IN RELATION TO CONSUMER PREFERENCES BY PURCHASE OF MEAT – A SHORT REPORT
Keywords: pork, preferences of choice, sensory quality, thermal treatment


9
Year: 2006, Volume: 15/56, No 3 , p. 291–295 ;
4 725
Authors: Agnieszka Troszyńska, Ryszard Amarowicz, Agnieszka Wołejszo
Title: SENSORY AND CHEMICAL APPROACH TO ASTRINGENCY OF EXTRACTS FROM SELECTED TANNIN-RICH FOODS
Keywords: tannins, astringency, sensory analysis, precipitation, HPLC


10
Year: 2006, Volume: 15/56, No 3 , p. 297–303 ;
4 457
Authors: Anna Michalska, Henryk Zieliński
Title: EFFECT OF FLOUR EXTRACTION RATE ON BIOACTIVE COMPOUNDS CONTENT OF TWO RYE VARIETIES
Keywords: rye grain, rye flours, flour extraction rates, bioactive compounds, glutathione status


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