Articles by Klára Pásztor-Huszár
 

Study of Long Term Post-Treatment of Whole Egg Powder at 50-55oC

Csaba Németh, István Dalmadi, Balázs Mráz, László Friedrich, Klára Pásztor-Huszár, Ágnes Suhajda, Béla Janzsó, Csaba Balla
Pol. J. Food Nutr. Sci. 2011;61(4):239–243
DOI: https://doi.org/10.2478/v10222-011-0026-4
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CALORIMETRIC STUDY OF CHANGES INDUCED BY PRESERVATIVES IN LIQUID EGG PRODUCTS
Csaba Németh, Kinga Horváth, Árpád Drobecz, László Friedrich, Klára Pásztor-Huszár, Csaba Balla
Pol. J. Food Nutr. Sci. 2010;60(4):347–352
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
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