Articles by Grzegorz Lamparski
Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations
Montserrat Duenas, Teresa Hernandez, Sergio Robredo, Grzegorz Lamparski, Isabel Estrella, Rosario Munoz
Pol. J. Food Nutr. Sci. 2012;62(4):241–250
COMPARING SENSORY QUALITY OF FULL AND REDUCED FAT COMMERCIAL CHEESES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):71–75
SENSORY QUALITY OF COMMERCIAL FULL FAT AND REDUCED FAT CHEESES
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):119–123
SENSORY QUALITY OF NEW PROBIOTIC BEVERAGES BASED ON CHEESE WHEY AND SOY PREPARATION
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):71–77
SENSORY AND CHEMICAL ASPECTS OF ASTRINGENCY OF POLYPHENOLIC COMPOUNDS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):87–89
EVALUATION OF ASTRINGENCY OF PREPARATIONS WITH DIFFERENT DEGREE
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):84–86
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