Articles by Antoni Pluta
 

PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF PROCESSED CHEESE SPREADS MADE WITH THE ADDITION OF CHEESE BASE OBTAINED FROM UF MILK RETENTATES
Katarzyna Kycia, Antoni Pluta, Stanisław Zmarlicki
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):113–118
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IMPACT OF MODIFIED ATMOSPHERE PACKING ON THE QUALITY OF GRATED MOZARELLA CHEESE.

Antoni Pluta, Małgorzata Ziarno, Marta Kruk
Pol. J. Food Nutr. Sci. 2005;55(2):117–122
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