Articles by Irena Datta
 

OPTIMIZATION OF ENZYMATIC INTERESTERIFICATION OF FATS TO INCREASE THE CONTENT OF TRIACYLGLYCEROLS IN THE REACTION PRODUCT.
Eleonora Ledóchowska, Irena Datta
Pol. J. Food Nutr. Sci. 1998;48(4):683–692
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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