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Author
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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Abstract
Article
(PDF)
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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XLV Scientific Session of the Committee on Food and Nutrition Sciences of the Polish Academy of Sciences "Food in the Green Deal strategy"
Gdańsk, 01.07.2021 - 02.07.2021
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