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1	Year: 2007, Volume: 57, No 2A , p. 3–6;
	Authors: Dariusz Andrejko
	Title: CHANGES OF SELECTED PHYSICAL PROPERTIES AT WHEAT GRAIN DUE TO THERMAL PROCESSING USING INFRA-RED RADIATION
	Keywords: moisture content, physical properties, compression strength, wheat grains
2	Year: 2007, Volume: 57, No 2A , p. 7–16;
	Authors: Sławomir Bakier
	Title: INVESTIGATION OF INTERACTIONS BETWEEN GLUCOSE AND FRUCTOSE IN AQUEOUS MIXTURES
	Keywords: glucose, glucose crystallization, glucose monohydrate, fructose, near infra-red spectroscopy, sharing interferometry
3	Year: 2007, Volume: 57, No 2A , p. 17–23;
	Authors: Sławomir Bakier
	Title: INFLUENCE OF TEMPERATURE AND WATER CONTENT ON THE RHEOLOGICAL PROPERTIES OF POLISH HONEYS
	Keywords: Arrhenius model, honey, Newtonian fluid, rheological properties, viscosity, Wiliam-Landel-Ferry model
4	Year: 2007, Volume: 57, No 2A , p. 25–28;
	Authors: Joanna K. Banach, Ryszard Żywica
	Title: USABILITY OF BEEF CONDUCTIVITY PROPERTIES FOR ASSESSMENT AND CONTROL OF ITS RIPENESS
	Keywords: conductivity properties, beef, ripeness assessment and control
5	Year: 2007, Volume: 57, No 2A , p. 29–34;
	Authors: Elżbieta Biller, Adam Ekielski
	Title: APPLICATION OF INSTRUMENTAL COLOUR MEASUREMENT AS AN INDICATOR OF CHANGES OCCURRING IN WHEAT BAKERY PRODUCTS DURING PRODUCTION PROCESS
	Keywords: colour evaluation, L*a*b* system, wheat bakery products
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